Purple Sweet Potato Snowy Mooncake
1.
Peel and slice purple sweet potatoes, steam them in a steamer.
2.
The steamed purple sweet potato is pureed with a spoon.
3.
Pour the purple sweet potato into the wok.
4.
Add appropriate amount of sugar according to personal taste, add a teaspoon of corn oil and stir-fry the purple sweet potato slowly over low heat. It will be very viscous at first. Add a little corn oil in batches until it is not sticky.
5.
Add an appropriate amount of glutinous rice flour, 200 grams of purple potato mash, add about 15 grams of glutinous rice flour.
6.
Stir the glutinous rice flour and the purple potato puree evenly into a dough, and the wok is smooth and the purple potato filling is ready.
7.
Pour milk, sugar, and salad oil into the bowl and stir well.
8.
Pour in glutinous rice flour, rice flour, and noodles.
9.
Stir the flour and liquid into a thin batter, let it stand for 30 minutes, and then steam it for 15 minutes.
10.
Use chopsticks to stir the steamed flour vigorously in one direction until it becomes smooth, and let it cool into ice.
11.
Divide the snow skin into 30 grams each and 20 grams each with purple sweet potato filling.
12.
Wrap the ice skin into the purple sweet potato filling.
13.
Gently push up with a tiger's mouth to close your mouth.
14.
The mold is filled with fried glutinous rice flour, and then poured out for the purpose of preventing sticking, and put in the wrapped moon cakes.
15.
Gently press out the mooncakes in the plate.
Tips:
1. The main ingredient is ice crust, and the ingredient is filling.
2. The finished moon cakes are honey-sealed overnight in the refrigerator and eaten, and the taste is better.
