Cantonese style purple sweet potato and coconut mooncake

Overview

The Mid-Autumn Festival is approaching, and I have been busy making all kinds of mooncakes for several days, and then giving them all to relatives and friends. The mooncakes you make yourself are genuine and you can eat them with confidence and healthily.

Tags

• baking
• children
• mid-autumn festival
• autumn recipes
• lunch
• chengfen
• coconut
• egg yolk
• invert syrup
• jianshui
• low gluten flour
• milk powder
• purple sweet potato
• white sugar
• vegetable oil

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Pour the inverted syrup, soda water, and 30 grams of vegetable oil into a large bowl and mix.

   

3. 3 Sift in low-gluten flour, mix into a uniform dough, wrap in plastic wrap and refrigerate for 1 hour.

   

4. 4 Wash the purple potatoes, cook them in a pressure cooker, peel them, put them in a plastic bag, and use a rolling pin to press them into fine potato puree.

   

5. 5 Put into the wok, pour in 40 grams of vegetable oil and stir-fry briefly.

   

6. 6 Add sugar, starch powder, milk powder, coconut milk and mix evenly.

   

7. 7 For a 75g mooncake mold, divide the dough and filling into 10 equal parts and roll them into balls.

   

8. 8 Take a small piece of dough and put it on the plastic wrap, press it into a round piece (the dough is too sticky, apply some hand flour), and put the filling on it.

   

9. 9 After slowly tightening the seal with the tiger's mouth, put it into the palm of your hand and knead it into a round shape.

   

10. 10 Roll it in flour and shake off excess flour.

    

11. 11 Place the wrapped and rounded cake dough into the mold.

    

12. 12 Invert the mold into a baking pan lined with oil paper, press down gently to release the mold, and arrange the prepared mooncake base neatly in the baking pan.

    

13. 13 Beat the egg yolks and set aside.

    

14. 14 Spray some water on the surface of the mooncakes before baking. Preheat the oven to 130 degrees (according to your own oven), put the middle layer on the upper and lower heat, and bake for a total of 20 minutes.

    

15. 15 Bake for 5 minutes, then take it out, let it cool for a few minutes, brush with a thin layer of egg wash, and continue to bake for about 15 minutes to color.

    

16. 16 After baking, remove from the heat, let cool, seal and store for one day until the oil returns, and you can enjoy it.

    

17. 17 Appreciate the finished product picture.