Su-style Purple Potato Filling Mooncake
1.
Purple sweet potato peeled and cut into pieces
2.
After the purple sweet potato is steamed, use a rolling pin to rotten the purple sweet potato
3.
Add the softened butter and mix well
4.
Add icing sugar and water milled glutinous rice flour and mix well to form purple potato filling
5.
Water oil skin: 50g flour, 15g lard, 30ml warm water, mix well and knead into a dough
6.
Wrap it in plastic wrap and let it stand for one hour
7.
Shortbread: 50g flour, 25g lard, mix well and form a dough, wrap it in plastic wrap
8.
Divide the water oil skin and puff pastry into equal parts and cover them with plastic wrap
9.
Take a water and oily skin and squash it, put the shortbread in the middle and wrap it up
10.
Roll it into an oval shape with a rolling pin
11.
Roll up from top to bottom
12.
Then cover with plastic wrap and divide the purple potato filling into equal parts
13.
Take a portion of meringue and roll it into an oval shape, roll it up from top to bottom, cover with plastic wrap and let it stand for 15 minutes
14.
Take a portion of meringue with the seal facing upwards, press the thumb from the middle, and gather the four corners toward the middle to form a ball
15.
Roll into a round shape and wrap the purple sweet potato filling
16.
Fold it into a circle, with the mouth facing down, and put it in a baking dish with tin foil
17.
Squash lightly
18.
Put a layer of egg yolk on the surface
19.
Put it in the forecasted oven at 180 degrees, and bake for 25 minutes in the upper and lower fire.
Tips:
1. The puff pastry made with warm water will taste better
2. You can cook the lard yourself or buy it online
3. If there is no lard at home, you can choose ordinary oil, but the taste is not as delicious as lard
4. Purple sweet potatoes are best steamed in water
