1. The purple potato is steamed in the pot and ground into purple potato mash. Put 20 grams of olive oil and 20 grams of butter in the wok and fry the purple potato mash. Fry until the purple potato mash is not sticky and the surface is smooth.
2. Weigh the glutinous rice flour
3. Weigh the sticky rice noodles
4. Weigh the orange powder
5. Mix the powder
6. Pour into the wok, fry the flour slightly yellow
7. Amaranth water is boiled to make red juice and used to make ice skin
8. Mix the amaranth juice with the fried flour and sugar. Be sure to add the amaranth juice to the flour a little bit with a spoon. If it is too soft, the finished product should not be formed or sticky. Wrap the dough in the fresh-keeping film. 10 minute
9. Divide the dough into 25 grams of small dough for ice crust, and divide the fried purple potato into 25 grams for the purple potato filling, ready to wrap
10. Roll out the ice skin and wrap the purple sweet potato filling. It is recommended that the upper part of the seal should be a little thicker. Put this place on the embossing part of the mold and it will not be easy to expose the filling
11. After pressing the mold, the demolding is successful
Tips:1. When making noodles, you must pay attention to slowly adding amaranth juice, which is the key to whether the mooncake is formed or not;
2. After the ice skin and filling are wrapped, the diameter should be slightly smaller than the mold, otherwise it will scratch the skin and the filling. You can put it into the mold and then manually flatten the bottom, and then press the mold.
