【purple Sweet Potato Snowy Mooncakes】--- Mooncakes with Zero Failure

Name: 【purple Sweet Potato Snowy Mooncakes】--- Mooncakes with Zero Failure
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Glutinous rice flour; 35g Rice noodles; 20g starch; 50g Powdered sugar; 185g milk; 20ml Salad oil; 1 drop Edible purple pigment; Some Purple potato filling; Some Cake flour

by Poetic heart

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

During the Mid-Autumn Festival this year, I made four Cantonese-style mooncakes, and there are about a hundred. Although I made so many, there are not many left in the family. So later I made some ice skins, wrapped in the purple sweet potato filling that I always liked, and lotus seed paste filling.

Snowy mooncakes are not only easy to make, but also have less oil and sugar, so it doesn’t matter if you eat more.

The methods of snowy moon cakes are different. You can either fry the noodles first and then knead them into dough. You can also mix all kinds of raw noodles and make them after steaming. Compared with the two flavors, I prefer steaming. Cooked noodles are made again. "

Ingredients

【purple Sweet Potato Snowy Mooncakes】--- Mooncakes with Zero Failure

1. Mix the milk, powdered sugar, and salad oil, and stir well.

【purple Sweet Potato Snowy Mooncakes】--- Mooncakes with Zero Failure recipe

2. Add various powders that are evenly mixed.

3. Stir to a paste without particles.

4. Add a drop of edible purple pigment, mix well and let it stand for half an hour. (This step can be omitted, that is, white snowy moon cakes.

5. Steam on high heat for about 15 minutes until cooked.

6. Stir vigorously with chopsticks while it is hot until it is smooth, and then let it cool to make snowy mooncakes.

7. I used a 50g mooncake mold for this one. The ratio of skin filling is 2:3. The ice skin is divided into 20 grams and rounded, and the purple potato filling is divided into 30 grams.

8. Take a portion of the ice crust and press it flat, wrap it with purple sweet potato filling, slowly push the crust up to cover the filling.

9. Round the mouth after closing.

10. Put it in the cake flour and roll it, then pat off the excess flour and leave a thin layer.

11. Put some cooked powder in the moon cake mold, cover it with the palm of your hand and shake to make the mold evenly stick with a thin layer of flour, and then put the moon cake embryo.

12. Press out moon cakes.

13. Put the finished mooncakes in a container and put them in the refrigerator overnight before eating.

Tips:
Poetry heart phrase:

1: The skin filling ratio of snowy mooncakes is 2:3 or 1:1, both are ok, as long as you like it, and it does not affect the taste.

2: Different fillings can be made with different molds when making, so it is easy to distinguish.