How to make mooncakes with purple sweet potato filling

Winter is coming, and mooncakes stuffed with purple sweet potato are very suitable for use in this season. They are extremely nutritious and healthy. Fresh ingredients must be prepared. The production process is very simple and easy to operate, but the amount of ingredients put in must be controlled, not too much or too little. Add water from the mouth, because the soup is the most tempting.

1. Weigh various auxiliary materials. Invert syrup can be prepared in advance.

2. Add corn oil to the inverted sugar syrup and beat with a whisk until the syrup and oil are mixed and there is no separation. Then add soap water and stir evenly. Finally, sift in low-gluten flour.

3. Use a spoon (I use a rice spoon) to stir until the flour is no longer visible. It is now a smooth dough. Put it in a fresh-keeping bag and let it stand for an hour.

4. My purple potato puree is freshly made.

5. 50g mold, I divided the dough and purple potato puree into 20 each. The total weight of the dough is about 400g, one is 20g, and the total weight of the purple potato is about 500g, one is 25g

6. Press the dough into a dumpling-like skin with your hands, then put the rounded purple sweet potato in. Sprinkle some flour inside and around the mooncake mold.

7. Push upwards along the base of the thumb and wrap it up like a dumpling.

8. Then roll it into a ball. You can wrap all of them and use a mold.

9. Put the wrapped dough into the mold. You can also apply some powder on your hands and roll it into a round shape again to facilitate demoulding.

10. Press down for 10 seconds, tilt and vibrate the mold to fall off

11. Preheat the oven to 180 degrees for 10 minutes in advance. Cover the baking tray with tin foil or wax paper. Bake at 170 degrees for 10 minutes, then brush with a thin layer of egg liquid (a mixture of egg yolk and one-third egg white), and then bake for another 20 minutes.

12. After it is out of the oven for two or three days, it can be eaten

The method of making purple sweet potato stuffing mooncakes is simple. Whether you cook often or not, this dish can be made very well, as long as you don’t add too much salt.