Purple Sweet Potato Snowy Mooncake
1.
Let’s make the purple sweet potato filling first. Steam the purple sweet potato in advance.
2.
Peel the skin and use a spoon to crush it into purple potato mash, as much as possible to make it more delicate.
3.
Put an appropriate amount of oil in the wok, heat up, but more, so that the fried purple potato filling tastes better.
4.
Pour in the mashed purple potato, stir-fry for a while, add an appropriate amount of sugar (outside the amount), and stir well until the oil and sugar are completely absorbed by the mashed purple potato.
5.
Next, make ice skin. Mix the powder through a sieve.
6.
Add sugar and mix well.
7.
Then pour in half of the milk and beat with a manual whisk until there are no dry powder particles.
8.
Add the other half of the milk and mix well.
9.
Pour in corn oil and stir well.
10.
Then wrap it with plastic wrap or tin foil, and steam it in a pot of boiling water for about 30 minutes, during which time you can open it to see if it is cooked. After half an hour, you can insert it with chopsticks. If there is white powder on the chopsticks, it means it is not cooked yet, so continue to steam.
11.
Take out the steamed dough, stir it with chopsticks, and put it in the refrigerator for half an hour.
12.
Next, stir fry until hand noodles. Put the glutinous rice flour in a wok, stir-fry on low heat, and stir constantly with a spatula during this time to avoid mashing.
13.
Fry the hand noodles and let cool for later use.
14.
Take out the refrigerated dough and knead it into a smooth dough. Be sure to knead the oil into the dough completely.
15.
Take out a few small doughs (rarely enough), add your favorite color and knead evenly, set aside.
16.
Divide the remaining dough into 30g pieces and knead round. Probably divided into nine.
17.
Divide the mashed purple potato into 20g small doses, and round them.
18.
Take off the small fingernail-sized amount of the dough mixed with pigment, and press it into the flower piece.
19.
Take a snowy dough and press it flat, put a purple potato filling, tighten it with a tiger's mouth, and round it.
20.
Then roll it in the hand powder and pat off the excess hand powder.
21.
Put it into the moon cake mold and press it into a moon cake.
22.
The finished mooncakes can be kept in the refrigerator for a few hours to taste better.
Tips:
When steaming ice-leaf noodles, use chopsticks to test whether it is cooked or not. If the chopsticks are stained with white powder, it means that they are not cooked. Continue steaming.
This amount can make 9 50g snowy mooncakes, and the amount can be increased or decreased according to personal needs.
