How to make purple potato filling mooncakes

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  1.Weigh the various auxiliary ingredients, and the inversion syrup can be made in advance

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  2.Put the inverted syrup into the corn oil and beat with a whisk until the syrup and oil are mixed without separation, then add the cornstarch water and mix evenly, and finally sift in the low-gluten flour

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  3.Use a spoon (I use a rice spoon) to stir until the flour is no longer visible.At this time, it will be a smooth dough.Add Leave the plastic bag to rest for an hour

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  4.My purple sweet potato puree is freshly made.One recipe is

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  5.50g mold, I divided the dough and purple sweet potato puree into 20 pieces each , the total weight of the dough is about 400g, one is 20g, the total weight of the purple sweet potato is about 500g, one is 25g

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  6.Press the pie crust with your hands to look like a dumpling wrapper, then place the rounded purple sweet potato, and sprinkle some flour inside and around the edge of the mooncake mold

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  7.Push up along the tiger's mouth and wrap it up like a bun

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  8.Then roll it into a round shape, you can wrap everything up and then use the mold

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  9.Put the package into the mold.You can also apply some powder on your hands and round it again to facilitate demoulding.

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

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

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  12.You can eat it after two or three days of cooking p>