Purple Sweet Potato Egg Yolk Momoyama Mooncake

Overview

This year, more than half of the mooncakes are made from Taoshan mooncakes, and the other half are Cantonese-style mooncakes. Comparing the two, the Momoyama mooncake is easier to operate, and the effect is more outstanding~ Ingredients: 150g Japanese-style purple sweet potato Momoyama skin, 150g lotus paste filling, 6 salted egg yolks

Tags

• baking
• children
• mid-autumn festival
• mooncakes
• autumn recipes
• lotus paste filling
• purple sweet potato japanese peach skin
• salted egg yolk

Ingredients

Steps

1. 1 Take out the lotus paste filling

   

2. 2 Knead it with both hands for a while

   

3. 3 Weigh one egg yolk and lotus paste filling together, 30g is a group; weigh 6 egg yolks and corresponding lotus paste filling in turn and set aside;

   

4. 4 Take a portion of weighed lotus paste filling and press to make a dimple in the center

   

5. 5 Put the egg yolk corresponding to the same group

   

6. 6 Slowly push the lotus paste upwards to evenly cover the egg yolk

   

7. 7 Wrap until tightly and seal

   

8. 8 Wrap all the lotus paste and corresponding egg yolks in turn, shape into balls and set aside

   

9. 9 Take a serving of purple sweet potato flavored peach skin

   

10. 10 Knead it with both hands for a while

    

11. 11 Divide it into 20g portions and roll into balls

    

12. 12 Take a purple sweet potato peel and press it in the center with your thumb to make a pit shape

    

13. 13 Put in a prepared lotus paste and egg yolk filling

    

14. 14 Slowly rub the skin upwards to evenly cover the filling

    

15. 15 Until finally wrapped and sealed

    

16. 16 Wrap all the skins and fillings in turn

    

17. 17 Place on baking sheet

    

18. 18 Place the mold on the outside of the wrapped cake base and press down to create the pattern

    

19. 19 Press all the cake bases in sequence to form patterns

    

20. 20 Spray a thin layer of water on the surface

    

21. 21 Place in the middle rack of the preheated oven and bake at 160 degrees for about 12 minutes

    

22. 22 Leave to cool and store in a sealed container