Name: Taoshan Purple Sweet Potato Milk Cherry Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g butter; 12g Cake flour; 10g water; 5g Brandy; 12g Light cream; 0.5g salt; 22g yolk; 15g Purple Sweet Potato Powder; 180g Oil-free white bean paste; 300g Creamy Cherry Stuffing

Taoshan Purple Sweet Potato Milk Cherry Mooncake

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

I tried Taoshan mooncakes at the beginning of last year, but Shangyi slipped away before the Mid-Autumn Festival. This year's Mid-Autumn Festival, in any case, can not act hastily. After carefully studying and thinking about Mr. Shishang’s cranberry mooncakes, using the materials at hand, slightly modified the version, there is this purple cherry-filled mooncake. However, this filling made of a large amount of milk powder and butter really makes people hang a heart-so much butter, and milk powder has no support, won't this moon cake bake? At the moment of filling, there was an answer to the doubt about the firepower of the baking-the 0 degree of the fire is not a mistake or a loss, but a must. Bake up and down the fire, this mooncake will definitely collapse.

Taoshan Purple Sweet Potato Milk Cherry Mooncake

1. Pie crust: 20 grams of butter, 10 grams of water, 12 grams of whipped cream, 22 grams of egg yolk, 12 grams of cake powder, 5 grams of homemade kiwi brandy, 0.5 grams of salt, 15 grams of purple potato powder, 180 grams of oil-free white bean paste

Filling: 300 grams of milk-flavored cherry filling

Taoshan Purple Sweet Potato Milk Cherry Mooncake recipe

2. Stir the butter and water together, add brandy and white bean paste, and stir well. Add light cream, egg yolk, and stir well.

3. Add salt and cake powder and mix well. Finally, add purple sweet potato flour, mix into a moderately hard dough, let it rest for 20 minutes.

4. Divide the skin into 25 grams/piece and stuffing 30 grams/piece. Take a piece of pie crust, flatten it, wrap it in the filling, close the mouth and round it. Dip a little purple potato powder on the top surface,

5. Put it into the moon cake mold, press to form, unmold, and place in the baking tray. Spray a little water on the surface, put it in the oven, heat up at 22 degrees, bake for 5 minutes, the surface becomes dry, and it is out of the oven immediately.

Tips:
The dough should be moderately soft and hard, too soft or too hard to wrap. The amount of purple potato flour is adjusted according to the hardness of the dough.
The baking time should not be too long. The surface is dried and baked immediately, otherwise the internal butter will melt and the mooncake will collapse.