How to make fruity and milky snowskin mooncakes

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  1.How to make cake crust:
  Combine glutinous rice flour, sticky rice flour, wheat starch, fruit Sieve the pearl powder and pour it into a container for later use.

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  2.Put in coconut milk, 3/1 sugar, and 2/1 corn oil into another container and stir evenly.Pour in the sifted flour and stir evenly.Leave it aside for 30 minutes.Steam it, stirring twice during the process, to let it heat evenly! Let the steamed pie crust cool and then put it in the refrigerator for 1-2 hours.It is better to stuff it after being refrigerated! Not so sticky!

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  3.How to make the filling:
  Peel and slice the purple sweet potato into slices/pieces, steam and sieve.This sieving step is very important, as it determines the taste of the mooncakes, so it must be passed screen!

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  4. Put the sifted purple sweet potato into a frying pan that has dried all the water, add white sugar and stir-fry over low heat until the sugar melts.Pour in corn oil, condensed milk, and milk powder and continue to stir.Fry until it melts evenly into the purple sweet potato, then sift an appropriate amount of cornstarch into it to increase the viscosity! Collect the water and put it into a fresh-keeping bag, let it cool and then put it in the refrigerator for about 1 hour.

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  5.Mooncake shaping
  Put the refrigerated crust and fillings Divide into 25g portions and roll into a round shape.Flatten the crust, add the fillings, roll into a round shape, and place into a mooncake mold to press into shape! Put the cooked glutinous rice flour in the mold first and shake it before pouring it out.This way the mooncakes will not stick to the mold and cannot come out!