Purple Sweet Potato Mooncake

Prepare ingredients for pie crust

Mix invert syrup, alkaline water (edible base and water in a ratio of 1:3), and salad oil

Sift the flour into the syrup mixture

Stir with chopsticks to mix thoroughly

Knead the dough, wrap it in plastic wrap, and put it in the refrigerator for one hour

Purple sweet potato slices steamed

After steaming, press it into puree

Put the purple sweet potato puree into a non-stick pan and stir-fry, add an appropriate amount of salad oil and sugar, and stir-fry to remove the excess water

Divide the fried purple sweet potato puree into 30g portions, and divide the pancake crust into 20g portions

Press the dough into a round shape with your hands and wrap the purple sweet potato puree

Gently close the mouth, put it into the palm of your hand and knead it into an oval shape to prevent the cake skin from hanging on the mooncake grinder

Use the mooncake mold to press it into shape (you can sprinkle some flour into the mooncake mold to avoid sticking). Preheat the oven for 5 minutes and set the heat to 200 degrees

Put it in the oven, adjust the heat to 200 degrees and lower the heat to 180 degrees, bake for 15 minutes, take out and brush with a layer of egg wash, bake for another 5 minutes (adjust the temperature appropriately according to your own oven)

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