Roasted Purple Sweet Potato Coconut Mooncake
1.
The purple sweet potato is cooked (you can also steam it in water, the boiled water will be more, the steamed will be a little dry)
2.
Pressed into mud after peeling
3.
After sieving, it is more delicate (this step can also be omitted)
4.
Add 10 grams of powdered sugar (sweetness adjusted according to personal taste)
5.
Knead well and form a dough (if it is too dry, add milk, little by little; if it is too wet, add a little bit of fried glutinous rice flour)
6.
Salted egg yolk steamed in the pot
7.
Use a spoon to press into small particles
8.
Melt the butter into a liquid over water, add 20 grams of powdered sugar and mix well
9.
Add milk powder and coconut paste
10.
Pour in the salted egg yolk and mix well
11.
Add appropriate amount of milk depending on the situation, not too wet, subject to kneading into a dough
12.
Divide into 7 pieces, each about 20 grams of round ball for spare
13.
The mashed purple potato is divided into 7 pieces (about 30 grams each), squashed, thick in the middle and thin around the sides, wrapped in golden coconut coconut filling
14.
Shaped into an ellipse
15.
Apply a thin layer of oil to the flower slices and the sides of the Xuechu moon cake mold, put the wrapped purple sweet potato in, and press it slightly with your fingers
16.
Put down the mold and press lightly, and release the mold when you feel the pressure can not go down
17.
18.
Tips:
1. All sugar amounts are for reference only, please adjust according to personal taste
2. The finished product tastes soft and moist, please eat as soon as possible
3. As a salted egg yolk control, no amount of salted egg yolk is too much, but the amount can also be increased or decreased according to personal preference
