How to make mini purple sweet potato mooncakes

Twenty years ago, you wouldn't have chosen your own meals because the times didn't allow it. Twenty years later, you can choose your favorite meal, but you are too busy. But remember, don't let being busy take away your health. For the sake of health, please follow me to learn how to make mini purple sweet potato mooncakes.

1. Steam the purple sweet potato, peel it and set aside, mash it with the back of a knife or blend it in a blender. Put two spoons of peanut oil in a pot, put the purple sweet potato puree in, add 40 grams of sugar and two spoons of starch, stir fry continuously until all the oil is absorbed by the mashed potato, the moisture of the mashed potato is reduced and it becomes hard, then turn off the heat and let it cool.

2.121 sift the flour into the sugar-oil paste and mix with a rubber spatula to form a dough. Let it rest at room temperature for 2 hours.

3.212 Add lye water to the heated syrup and mix well, then add oil and mix well

4. Divide the dough and filling into small pieces, roll them into round shapes, with the ratio of skin to filling being 1:2, and roll them into balls separately.

5. Flatten a piece of dough and put the filling in the center

6. Push the crust upwards slowly to wrap the filling and roll it into a ball

7. Sprinkle some flour on the skin or brush some oil on the flower pieces, and put the ball into the mooncake mold.

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9. Place a baking cloth on the baking tray, press out the mooncakes on the baking tray, and spray water on the surface

10. Preheat the oven to 200 degrees, bake in the middle layer for ten minutes, then take it out and let it air dry for 5 minutes

11. After it cools down a bit, brush the surface with egg liquid (the ratio of egg yolk to egg white is 2:1)

The mini purple sweet potato mooncakes need to be carefully carved before they can be taken out of the pan, and if you are familiar with the steps, you will definitely be able to create the most special taste through your own meticulousness.