Taoshan Purple Sweet Potato Mooncake

Name: Taoshan Purple Sweet Potato Mooncake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g White Kidney Bean Paste; 30g Plain flour; 20g butter; a little water; 200g Purple Potato Mashed

by tgcyy

4.6 (1)

Favorite

1

Difficulty

Hard

Time

2h

Serving

2

"Creating the heart of the cake master, looks so beautiful and beautiful" is the annual moon cake season. Ever since I made peach mountain skin moon cakes, I have no love for other moon cakes! The delicate peach mountain skin not only has less oil and sugar, but also the operation Simple, the finished pattern is clear and beautiful, as long as the recipe is strictly followed, novices can easily succeed! "

Ingredients

Taoshan Purple Sweet Potato Mooncake

1. The purple sweet potato is steamed, add appropriate amount of butter and sugar according to personal taste, and stir-fry on low heat until it is formed.

2. Mix white kidney bean paste, flour, butter, and a little water to form a soft dough.

3. Divide the peach mountain bark dough into 25 grams each, making exactly 10 pieces. Take 200 grams of purple potato filling, divide into 10 portions, (this amount is suitable for this moon cake mold), then take a little purple potato filling and knead it into small pieces.

4. The peach mountain skin wraps the purple sweet potato filling, and the small purple sweet potato filling is glued on the surface, and it is easy to stick by pressing it lightly.

5. Choose a favorite 50g moon cake mold and press it into shape.

6. Preheat the oven to 170°, and roast the middle layer up and down for 15 minutes.

7. When the time is up, there is no need to bake and color, the pattern is clear and beautiful.

8. is it beautiful?

Tips:
The purple potato filling must be fried until it can be balled up, and the water should not be too much, otherwise the baked moon cake will collapse.