Purple Sweet Potato Pumpkin Cake#Purple Sweet Potato Pumpkin Snowskin Mooncake#

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  1.First make the pumpkin filling ;
  Peel the skin and seeds of the pumpkin, put it in a pot over high heat for about 20 minutes, steam it and press it into pumpkin puree, pour it into the pot and stir-fry over low heat (personally, it is best to choose old pumpkin, which has a more fragrant taste! Mine is too tender)

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  2. Steam it well Pour the southern mud into the wok over low heat and stir-fry continuously, add 50 ml of corn oil and 50 g of white sugar, and add the starch powder in two portions.

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  3. Fry until the water content of the pumpkin puree is reduced (as much as possible Fry the pumpkin dry so it won’t stick to your hands when stuffing it)

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  4.To make ice skin:
  
  
  
  
  
  
  
  
  Peel the purple sweet potato Slice the skin, steam it in a pot and press 30 grams of water into purple potato puree

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  5. Then mix 100g of purple sweet potato puree, 30g of rice flour, 80g of glutinous rice flour, 20g of corn starch, 20g of corn oil, 20g of condensed milk, and 30g of powdered sugar, then add 50 ml of water with chopsticks Stir into flakes

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  6.Then use your hands to evenly and gently Form into a ball, cover with plastic wrap and let rest for 20 minutes

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  7.Divide the woke snowskin dough into 35g each and pumpkin puree 35g each.Wrap the dough with pumpkin puree.Sprinkle an appropriate amount of cake powder into the mooncake mold.Put the wrapped dough into the mold and press firmly to release

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  8. Place the wrapped ice skin dough on a paper plate lined with oil.Steam for 10 minutes and that’s it!