Purple Sweet Potato Snowy Mooncake

Name: Purple Sweet Potato Snowy Mooncake
Total time: 1 h
Yield: 5
Cuisine: Chinese
Ingredients: 45g Glutinous rice flour; 35g Sticky rice; 20g starch; 180g milk; 50g Powdered sugar; 15g Salad oil; 500g Purple sweet potato (meat); 100g Caster sugar; 50g maltose; 20g Chestnut (meat)

by sourcehe

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

5

It is the Mid-Autumn Festival of the year that is approaching, and snowy mooncakes are a kind of Mid-Autumn Festival food. Incoming from Hong Kong. In the 1980s, snowy moon cakes were sold in Hong Kong markets. As a Cantonese, I loved and fell in love with eating snowy mooncakes during the Mid-Autumn Festival for a long time, so I started DIY snowy mooncakes and made my favorite fillings. Let’s make purple sweet potato snowy mooncakes today. PS: The main ingredient is leather, and the auxiliary ingredient is filling. The ratio of moon cake skin to moon cake filling is 3:7. The following ingredients are the formula with 20 50g moon cakes.

Purple Sweet Potato Snowy Mooncake

1. To make mooncake filling: chop the cooked purple sweet potato with a food processor, heat the pan, pour in the cooked and fry to remove the moisture, add white granulated sugar, and fry until the sugar softens

Purple Sweet Potato Snowy Mooncake recipe

2. Add cooked and chopped chestnut meat, maltose, fry to soften, add salad oil in three times and fry until non-stick pan

3. Cook the filling, let cool, knead into a ball, divide into 35 g portions, exactly 20 portions

4. Making mooncake crust: add powdered sugar, milk, salad oil and stir

5. Brush glutinous rice flour, sticky rice flour, and orange flour, and mix well

6. Step 5 Add to step 4 and mix well. There is no granular shape. Wrap it with plastic wrap and leave it for 30 minutes.

7. Steam on high heat for about 20 minutes, then (depending on the size of various pots and fires, in order to prevent water vapor from entering, I wrapped it in plastic wrap)

8. Take out, mix well, cool, and knead into dough

9. Divide 15 grams into one portion, exactly 20 equal portions

10. Roll out the skin thinly and put in the stuffing

11. Close the mouth and knead evenly

12. Put it into a 50-gram moon cake mold, press down, and it will come out

13. This is to make purple sweet potato mooncakes, and keep them in the refrigerator for two days to taste better

Tips:
1. The stuffing is made different according to what you like;
2. There are many formulas for the skin. This recipe has been studied several times, and it is the least sticky and very elastic.