Sweet potato mooncakes with bean paste and jujube paste

Overview

The rare sweet potato mooncakes made with cornmeal are accepted by people who don’t like whole grains. Not only did I taste a small piece, I also asked for one. Such praise certainly cannot deny the request to change the corn flour to white flour. Then, let’s have a white version of sweet potato mooncake, bean paste and jujube paste filling, and wooden mooncake mold. This mold has been stored in the cellar for two or three years. I always feel that the mooncakes made from it will be larger, which makes eating it psychologically burdensome, and I have never been willing to take it out for use. Sweet potato pancakes, no worries, just take them out and enjoy them. You don’t need to know, but you will know after using it that the hole diameter seems a bit large, but in fact the sweet potato cake filled in is only 50 or 60 grams. Click left, click right, and make a printed cake. Is it more rustic and traditional?

Tags

• pastries
• old man
• mid-autumn festival
• students
• bean paste and jujube paste
• flour
• sweet potato

Ingredients

Steps

1. 1 Materials

   

2. 2 Wash the sweet potatoes, cut into large pieces and steam until cooked

   

3. 3 Let cool

   

4. 4 Peel

   

5. 5 Crush it into mud

   

6. 6 Add flour

   

7. 7 Knead into a uniform dough

   

8. 8 Divide the sweet potato dough and bean paste and date paste filling into 6 equal parts

   

9. 9 Take a piece of sweet potato dough and flatten it, then add the filling

   

10. 10 Wrap up

    

11. 11 Close and round

    

12. 12 Put it into the mooncake mold and press it tightly

    

13. 13 Knock the mooncake mold on both sides

    

14. 14 Knock on the front

    

15. 15 Demold

    

16. 16 Place in steamer

    

17. 17 Put it into a pot of boiling water and steam for about 15 minutes

    

18. 18 Turn off heat when cooked

    

19. 19 Remove from pan and let cool

    

20. 20 Arrange on a plate, cut and serve