Purple sweet potato Su-style mooncake original recipe

In the eyes of some people who can’t cook, cooking at home is a difficult and troublesome thing, but in fact there are many dishes that are very simple and can be easily mastered as long as you learn. It is not as difficult as imagined. The original method of making purple sweet potato Suzhou-style mooncakes is particularly simple and anyone who is interested can learn it.

1. Steam 3-4 purple sweet potatoes, peel them and puree them, add 30g of butter in three times, then add 30g of powdered sugar and 30g of flour and stir-fry for a while.

2. Add 125g water and 30g sugar to 250g ordinary flour, mix well, then add 40g cooking oil and make dough. The dough is called water-oil dough.

3. Add 100g cooking oil to 200g low-gluten flour, cover and mix evenly into shortbread dough

4. Divide the shortcrust dough, water-oil dough and fried purple sweet potato into 20 equal portions

5. Wrap the oil dough with the water-oil dough and roll it into a tongue shape. Turn it over and roll it into a small roll from top to bottom. Leave it for 15 minutes.

6. Use the rolling pin to roll the small roll into a tongue shape and roll it up from top to bottom.

7. Take a piece of dough and wrap the purple potato ball, press it down and put it into the baking tray

8. Preheat the oven to 170℃ for about 10 minutes, turn it over and then take it out of the oven after another 10 minutes!

This original dish of Purple Sweet Potato Suzhou-style Mooncake allows you to feel the wonder of food, enjoy the different experiences brought by the taste buds, and enjoy the deliciousness of home-cooked meals.