Osmanthus and Yam Mooncake
Overview
I want to try the delicacies of the Mid-Autumn Festival, including mooncakes of various recipes. This is a relatively healthy mooncake. Suitable for all ages. Made by myself, the cost is only a few cents per dollar. Making snacks for children is also high-quality, inexpensive, nutritious and healthy. Message: I wish the children’s lives to bloom like flowers!
Tags
Ingredients
Steps
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Steamed yam with iron rod
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Peel and crush into puree
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Place in a non-stick pan and add a small amount of sugar
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Stir-fry until the sugar dissolves, add a little olive oil, stir-fry until the oil is absorbed, then add more oil, add three times in total
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Fry the yam paste until oily and shiny, then turn off the heat
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After cooling, add sugared osmanthus. The sugar osmanthus I pickled myself is very thick. If you buy it, it will be very thin and you need to fry the yam more dry.
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Mix well and set aside.
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Pour all the inverted syrup, peanut oil, and water into a basin, and stir thoroughly to form a combined syrup
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Then add flour and milk powder and mix into a dough, cover it and let it sit for one hour.
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Divide the yam filling into 50g portions and the dough into 15g portions
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Wrap it up
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Sprinkle cooked glutinous rice flour into the mold, shape it into the mold, place it on the baking tray, and spray water before baking to prevent cracking.
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Preheat the oven to 170 degrees for 5 minutes, bake for 5 minutes on top and bottom heat, remove and brush with egg wash, then bake for another 15 minutes
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After the baked mooncakes are cooled, leave them overnight to recover the oil. I didn’t take any pictures of the process after the oil was returned, the finished product picture is of the oil being returned.
