Purple Sweet Potato Snowskin Mooncake

Overview

Another Mid-Autumn Festival is coming soon, and snowskin mooncakes are a Mid-Autumn Festival food. Incoming from Hong Kong. In the 1980s, snowskin mooncakes were sold in markets in Hong Kong. As a Cantonese, I have long liked and fallen in love with eating snowskin mooncakes during the Mid-Autumn Festival, so I started DIY snowskin mooncakes and made my own favorite fillings. Today I’m going to make purple sweet potato snowskin mooncakes. PS: The main ingredient is skin and the auxiliary ingredient is filling. The ratio of mooncake skin to mooncake filling is 3:7. The following ingredients are the recipe for 20 50g mooncakes

Tags

• mooncakes
• chengfen
• chestnut
• fine white sugar
• glutinous rice flour
• maltose
• purple sweet potato
• rice flour
• salad oil
• milk
• powdered sugar

Ingredients

Steps

1. 1 Make mooncake filling: 1. Chop the cooked purple sweet potato with a food processor, heat the pot, pour in and stir-fry to remove the water, add white sugar, and stir-fry until the sugar softens;

   

2. 2 Make moon cake filling: 2. Add cooked and finely chopped chestnut meat, maltose, stir-fry until softened, add salad oil in three batches and stir-fry until non-stick pan,

   

3. 3 Make mooncake filling: 3. Cool the cooked filling, knead it into a ball, and divide it into 35g portions, which is exactly 20 portions.

   

4. 4 Make mooncake skin: 1. Add powdered sugar, milk and salad oil and stir;

   

5. 5 Make mooncake skin: 2. Brush with glutinous rice flour, sticky rice flour and orange powder, mix well;

   

6. 6 Make mooncake skin: 3. Add step 5 to step 4 and mix well until there is no graininess. Wrap it with plastic wrap and leave it for 30 minutes;

   

7. 7 Making mooncake skin: 4. Steam over high heat for about 20 minutes. PS: It depends on the size of the pot and the fire. In order to prevent water vapor from entering, I wrapped it in plastic wrap.

   

8. 8 Make mooncake skin: 5. Mix well, cool, and knead into dough;

   

9. 9 Divide 15 grams into one portion, exactly 20 equal portions;

   

10. 10 Roll out the skin thinly and add filling;

    

11. 11 Close your mouth and knead evenly;

    

12. 12 Put it into a 50g mooncake mold and press down to take it out.

    

13. 13 This is a purple sweet potato mooncake that will taste better after being refrigerated for two days.