Purple Sweet Potato Mooncake
Overview
The Mid-Autumn Festival is approaching, and I wanted to make Cantonese-style mooncakes. I first tried making purple sweet potato cakes to practice my skills. Unexpectedly, I succeeded in just one try. The presentation and taste are good, my husband ate four of them in one sitting!
Tags
Ingredients
Steps
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Steam the purple sweet potato slices, add milk powder and fine sugar, and then add lemon juice to make the purple sweet potato more colorful and beautiful. Stir into purple sweet potato puree.
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Divide the purple sweet potato into 10 portions, roll into 20g balls and store in the refrigerator for later use.
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Pastry: 150 grams of low flour forms a wall, and 75 grams of softened butter is placed in the middle. Knead gently and knead into a ball
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Divide into 10 portions, roll into balls and set aside
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Water and oil skin: 150 grams of low flour form a wall, and put 47 grams of softened butter, 58 ml of water, and 28 grams of fine sugar in the middle.
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Knead gently and knead into a smooth dough, wrap in plastic wrap and let rest for 15 minutes.
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Divide into 10 portions, roll into balls and set aside
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Take a small ball of water and oil skin and press it flat. Wrap a small ball of pastry, put your right hand against the ball with the tiger's mouth, and slowly close it upwards.
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Finally seal the mouth
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Place on the chopping board and press flat. Use a rolling pin to roll into an oval shape.
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Roll up from top to bottom
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Roll up all the puff pastry in turn and cover with plastic wrap to rest for 15 minutes.
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Use the rolling pin again to roll it into an oval shape
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Roll up from top to bottom, cover with plastic wrap and let rest for 15 minutes. Repeat this step 3 times.
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Take a puff pastry roll and intersect both ends, flatten it, roll it into a round shape, wrap it in small purple sweet potato balls, and slowly make it round
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Preheat the oven to 190 degrees for about 30 minutes.
