Sweet Potato Cheese Meringue Mooncakes

by Lele who loves food

4.8 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

Don't be lazy on Mid-Autumn Festival! The meringue mooncakes are delicious, but they are also high in calories. In order to have a cracked meringue, the lard content in the skin is relatively high. For health reasons, the meringue mooncakes made this time are filled with sweet potatoes. Sweet potato is a low-fat, low-calorie food material, and at the same time it can effectively prevent sugars from turning into fat. In addition, some cream cheese is added. So this moon cake: a mix of Chinese and Western ingredients, a mix of coarse and fine grains, the result is a satisfying multi-level Taste! And after eating it, I don't feel too guilty.

Ingredients

Sweet Potato Cheese Meringue Mooncakes

1. Add honey to all-purpose flour

2. Add boiled lard

3. Add boiling water

4. Knead into a ball and set aside

5. Low-gluten flour, add lard

6. Knead well, knead into a ball, set aside

7. Sweet potatoes are steamed and pressed into puree

8. Add cake powder, sugar, cream cheese, mix well, set aside

9. Divide the oily skin into 20g tablets and the puff pastry into 14g tablets, knead round and set aside

10. Take an oily skin and squash it

11. Put in a shortcrust dough

12. Wrap the puff pastry dough with oily crust and tighten the mouth

13. Stand by mouth down

14. Take a dough, close it up, roll it out, and roll it up from top to bottom

15. Cover the rolled dough with a plastic wrap and let it rest for about 15 minutes

16. Take a loose dough, close it up, roll it out, and roll it up from top to bottom

17. Cover the rolled dough with a plastic wrap and let it rest for about 15 minutes

18. Take a dough, close it up, roll it out

19. Fold the rolled dough in three

20. Roll out into thin skin

21. Put a sweet potato filling

22. Wrap it, tighten the mouth, and put it in the baking tray with the mouth down

23. Preheat the oven 180 degrees, 30 minutes

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