Purple Sweet Potato Snowskin Mooncake

Overview

Snowskin mooncakes are a must-make every Mid-Autumn Festival. I found that the purple sweet potato filling is the most popular. This year, I added a little color to make them more charming. The main reason is that this time the recipe is non-stick and does not require hand powder, so it looks more refreshing.

Tags

• pastries
• mid-autumn festival
• autumn recipes
• cake flour
• condensed milk
• corn starch
• glutinous rice flour
• lard
• purple sweet potato
• rice flour
• sugar
• milk

Ingredients

Steps

1. 1 Wash and cut the purple potatoes into pieces, steam them in a pot and sieve them.

   

2. 2 Heat the wok over low heat and melt the butter completely.

   

3. 3 Pour in the purple sweet potato puree and stir-fry evenly, add sugar and stir-fry evenly, and finally add glutinous rice flour and stir-fry until completely combined.

   

4. 4 Fry until it forms a ball.

   

5. 5 Divide evenly into balls of 25g each.

   

6. 6 Stir all the ingredients evenly, put the pot on the hot pot and stir for a while.

   

7. 7 After midnight, cover with plastic wrap and steam for about 25 minutes. Take it out.

   

8. 8 Mix well.

   

9. 9 Cool slightly and knead into a smooth dough.

   

10. 10 Divide into small balls of 25g each.

    

11. 11 After the dough has completely cooled, take a small ball and flatten it.

    

12. 12 Wrap the purple sweet potato filling and close it up with the tiger's mouth, and finally make it round.

    

13. 13 Put it into the mold and press it back and forth with your hands a few times.

    

14. 14 Just push out the mold.

    

15. 15 Take one part and add purple sweet potato starch and knead evenly.

    

16. 16 Divide it into portions of about 7 grams, press it into the mold, and then add the wrapped purple sweet potato snowskin mooncakes,

    

17. 17 Press together and release from the mold.

    

18. 18 Finish in turn.