Ingredients
Invert sugar syrup ( 130g ) | Lishui ( 3 grams ) |
Edible oil ( 50g ) | Ordinary flour ( 200g ) |
Purple sweet potato filling ( 600g ) | Egg yolk liquid ( 1 piece ) |
How to make purple sweet potato mooncakes
1.Pour the invert sugar paddle into the basin, add the soda water and stir evenly
2.Add cooking oil and stir evenly
3.Sift in the flour and stir evenly
4. Stir the flour evenly into a dough
5.Wrap the dough with plastic wrap and put it in the refrigerator for an hour
6.Prepare the purple potato filling (the recipe is in my recipe)
7. Divide the dough into about 15 grams and divide the filling into about 35 grams
8. Press and stir-fry the pie crust: add purple sweet potato filling
9.Rotate from bottom to top and slowly pile up the pie crust
10.Slowly wrap and close
11.Put it into the mold and press Good
12. Press down to print the shape
13. Place in a baking pan, spray some water on the surface to prevent the surface from cracking during baking
15. Baked mooncakes
14. Preheat the middle rack of the oven and bake at 190 degrees for 25 minutes: Brush the surface with the first layer of egg yolk when baking for 15 minutes, then wait for 5 minutes Rinse the egg liquid for the second time: then bake for 5 minutes to color.
Tips
The oven temperature depends on your home, for reference only: when brushing with egg wash, just lightly brush it on the pattern: if you brush it too hard, the pattern will not be clear; the same is true for spraying water: don't spray too much: otherwise the pattern will be blurred It will be spent: let the baked mooncakes cool and then package them: they will taste better after a day or two after the oil has returned.
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