Purple Sweet Potato Snowy Mooncake

Name: Purple Sweet Potato Snowy Mooncake
Total time: 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 45g Glutinous rice flour; 35g Sticky rice; 20g noodles; 50g Powdered sugar; 20g Salad oil; 150g milk; 200g Purple potato filling; Some Cake flour

by sourcehe

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

5

Snowy moon cakes originated in Guangdong, Hong Kong and Macau. I remember that when the new snowy mooncakes were just launched, people in many places specifically asked me to buy them and wanted to try the fresh ones. Now if someone asks me to buy it again, I will teach him to do it himself, which is more convenient. Make the taste as you like.
Snowy mooncakes are soft and smooth, elastic, white as snow, and they are delicious. Not greasy. Traditional mooncakes baked in oil are healthier. The disadvantage is that it is not suitable for storage. The longest storage time for self-made is only one week, otherwise it will crack and will not be soft.
Purple sweet potato snowy mooncake is a flavor I must make every year. I like purple sweet potato, which is healthy, delicious, and delicious. Purple will also be my favorite color. The following ingredients can make 10 50g snowy mooncakes.

Ingredients

Purple Sweet Potato Snowy Mooncake

1. Prepare ingredients: glutinous rice flour, sticky rice flour, noodles, powdered sugar, salad oil, milk, purple sweet potato and other ingredients;

Purple Sweet Potato Snowy Mooncake recipe

2. The purple sweet potato is steamed, peeled and mashed, fried with salad oil, maltose, and white sugar to form purple sweet potato filling, let cool; PS: For the specific method of purple sweet potato filling, please refer to my recipe, purple sweet potato filling.

3. Put a little glutinous rice flour in a pot and stir-fry until it is slightly yellow and ready to cook. It is mainly used for hand flour; PS: The fire should be very small when frying.

4. Mix milk and salad oil well, then pour in powdered sugar and mix well;

5. Mix glutinous rice flour, sticky rice flour, and noodles, mix and brush;

6. Pour the brushed powder into the milk mixture homogenizing liquid, and there is no granular batter;

7. Brush the dough twice, the thinner and evenly steamed the skin will be smoother;

8. Wrap the dough with plastic wrap and let it sit for 30 minutes;

9. Boil an appropriate amount of water in the steamer, and steam for 20 minutes;

10. When the steamed batter is hot, stir until it is smooth and shiny, then let it cool;

11. Let the cold batter be divided into 30 grams into a small group, so that the ice crust is ready;

12. 20g each purple sweet potato filling, put it into the ice skin;

13. Wrap the fillings in snowy skin and tighten the mouth;

14. Put it into the moon cake mold and press out the moon cake model;

15. The moon cakes made can be packed in moon cake boxes and put in the refrigerator to taste better.

Tips:
1. The ratio of ice skin must be reasonable, so that the skin is soft and smooth;
2. When the ice skin is steamed, the time must be enough to steam thoroughly and cut;
3. The White Shark Snowy Mooncake Set is very convenient, just make it according to the proportion.