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

2. Butter and water and stir well

3. Add brandy

4. Pour the white bean paste

5. Stir well

6. Add light cream and egg yolk

7. Mix well

8. Add salt and cake powder

9. Mix well

10. Add purple potato flour

11. Tune into a purple dough with moderate hardness and let it rest for 20 minutes

12. Divide the filling into 10 equal parts

13. The skin is also divided into 10 equal parts

14. Flatten

15. Stuffing

16. Close up and round

17. Slightly roll in the purple sweet potato flour, so that a little purple sweet potato flour sticks to the top

18. Put the end with purple sweet potato powder into the moon cake mold

19. Put it on the desk and press it

20. Demold

21. Place the plate and spray a little water

22. Put it in the oven, top the heat at 220 degrees, bake for 5 minutes,

23. Baked

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.