
Ingredients
Vietnamese purple sweet potato ( 2 pcs ) | Coconut milk ( 80ml ) |
Egg tart skin ( 100g ) | Egg tart skin ( 20 pieces ) |
Egg yolk ( 1 piece ) | Black sesame seeds (a small amount) |
Olive oil ( 3 grams ) |
How to make coconut milk and purple sweet potato milk skin mooncakes
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1. Prepare the ingredients.Purple sweet potato, milk skin, egg tart shell, coconut milk, egg yolk.

2. Steam the purple sweet potato, remove the skin and set aside.

3. Chop the purple sweet potato with a spoon and press it into puree.

4. Pour 80ml coconut milk into the purple sweet potato.

5. Stir the purple sweet potato and coconut milk evenly.

6.Cut the milk skin into small pieces.

7.Take half a spoonful of purple sweet potato puree and add a few drops of olive oil to avoid sticking.Press into small cakes.

8. Wrap a small piece of milk skin in the purple sweet potato, roll it up and wrap it up..

9. Wrap them one by one, and the purple sweet potato filling is ready.

10. Remove the tin foil from the egg tart crust.

11.Purple sweet potato filling is wrapped in the egg tart shell.

12.Put the wrapped mooncakes into the baking pan and preheat the oven.Preheat at 180 degrees for 10 minutes.

13. Brush a layer of egg wash on the mooncake.

14.Sprinkle a layer of black sesame seeds.Place in the oven and bake at 200 degrees for 20-25 minutes.

15.A plate of coconut milk purple sweet potato milk skin mooncakes with full color, fragrance and flavor is served.Got it!

16. Take a bite, the outside is crispy, the inside is tender and sweet, and the three-layer sandwich is clearly visible at a glance !
Tips
1.Milk skin can be bought on Taobao and can be purchased in stores in Inner Mongolia and Xinjiang.2.If you are afraid of adhesion, you can use a small amount of olive oil or corn oil.
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