Momoyama Purple Sweet Potato Milky Cherry Mooncake
Overview
I tried Momoyama mooncakes for the first time last year, but I was still excited about the Mid-Autumn Festival and slipped away. This Mid-Autumn Festival, no matter what, we cannot act hastily. After carefully studying and pondering Mr. Shi Shang's cranberry mooncake, I used the materials on hand and slightly modified it to create this purple cherry-filled mooncake. However, the filling made of a large amount of milk powder and butter really makes people worried - with so much butter and milk powder has no supporting force, won't this mooncake bake? At the moment when the fillings were being made, the doubt about the baking power suddenly came to an answer - the 0 degrees of the low heat was not an input error or confusion, but a necessity. Bake it over high and low heat, and the mooncake will definitely collapse.
Tags
Ingredients
Steps
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Pie crust
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Add butter and water and mix well
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Add brandy
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Pour in white bean paste
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Mix well
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Add light cream, egg yolk
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Mix well
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Add salt, cake flour
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Mix well
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Add purple sweet potato starch
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Make a purple dough with moderate hardness and let it rest for 20 minutes
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Divide the stuffing into 10 equal parts
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The skin is also divided into 10 equal parts
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Press flat
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Wrap in fillings
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Close and round
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Roll it slightly in the purple sweet potato flour so that a little purple sweet potato flour sticks to the top
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Put the end with purple sweet potato starch into the mooncake mold
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Put it on the counter and press it
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Demold
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Place on the plate and spray a little water
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Put it in the oven, top the heat at 220 degrees, and bake for 5 minutes,
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Out of the oven
