Ingredients
Crystal powder ( 250g ) | 50~65°C warm water ( Warm water 375ml ) |
Cooked purple sweet potato ( 250g ) | Jiale pure coconut milk ( 50g ) |
Milk ( 50ml ) | Fine sugar ( 35g ) |
Soybean oil ( 15g ) |
How to make crystal purple sweet potato mooncakes
1.Wash and peel fresh purple sweet potatoes, steam and mash;
2.Purple sweet potato filling preparation: 250g cooked purple sweet potato, 50g Jiale pure coconut milk, 50g milk, 35g fine sugar, 15g soybean oil
3. Mix all the ingredients and pour them into the pot;
4. Fry until dry and no longer stick to the spatula;
5.Take out, let cool, divide into 10g of bean paste filling, roll into balls, freeze for later use;
6.Crystal skin preparation: 250g crystal powder, 375m 50~65℃ warm water
7.Mix crystal powder with warm water and stir until there are no particles;
8.Seal to keep fresh Film (pricked), boil water and steam for 25 minutes until the crystal skin is completely transparent;
9. Preparation materials for crystal purple sweet potato mooncake: cake crust, purple sweet potato filling, appropriate amount of soybean oil (mainly used as a smear mold), mooncake mold, and silicone spatula.
10.Take 40g of skin and 10g of filling from each crystal mooncake;
11.Wrap and round;
12.Use a mooncake maker to press out the shape and refrigerate for half an hour before eating;-
13.The crystal purple sweet potato mooncake is formed.
Tips
1.When operating the crystal skin, the temperature should not be lower than 45°C (not easy to shape), and cannot be kneaded repeatedly (bubbles will form);
2.The above recipe can make about 14 crystal purple potato mooncakes, and the fillings will be A little leftover.The specific dosage can be adjusted according to your actual needs
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