Sweet Potato Cantonese Mooncake

Overview

Only when you have done it will you know how simple it is

Put the invert syrup, alkaline water, and peanut oil into a bowl and mix thoroughly, then add low-gluten flour, knead into a dough, and let it rest for 30 minutes.
Purple sweet potatoes are cooked in a pressure cooker, peeled and pressed into puree. Put it into a pan and stir-fry off some of the water. Add an appropriate amount of sugar and peanut oil during the stir-frying process.
Divide the dough and sweet potato dough into equal portions according to the standard of 15 grams of skin and 35 grams of filling, and roll into rounds and set aside. Because I am also making a rough estimate, not very precise. You can divide it accurately.
Wrap the filling in dough like glutinous rice balls and shape into a round shape. Pour a layer of low-gluten flour into the kneaded ball and mold it into a mooncake shape with a mooncake mold. Place in a baking pan and sprinkle with water. Preheat the oven first, bake at 200 degrees for 5 minutes, then brush with a layer of egg wash, and then continue baking for about 15 minutes. That's it. (I forgot to take pictures at this stage, we’ll talk about it next Mid-Autumn Festival)
Finished product picture 1.
Finished product picture (under flash light) 2.