Purple Sweet Potato Egg Yolk Mooncake

Overview

Tomorrow is the Mid-Autumn Festival, so I made some temporary mooncakes to enjoy during the Mid-Autumn Festival tomorrow. I made two kinds of fillings this time, one is purple sweet potato and egg yolk. The other is taro and raisin filling. I think the latter is more delicious!

Tags

• baking
• invert syrup
• jianshui
• milk powder
• plain flour
• vegetable oil

Ingredients

Steps

1. 1 Required materials: flour, syrup, oil, water, milk powder, cooked egg yolk.

   

2. 2 Add the syrup to the soy sauce and oil and mix well.

   

3. 3 Add flour and milk powder to syrup and knead into a smooth dough. Set aside.

   

4. 4 Take a piece of 13g small dough and press it into a small round piece, then wrap it with egg yolk and purple sweet potato filling (both weigh 50g)

   

5. 5 Push the dough wrapped with filling upward slowly to tighten the tiger's mouth.

   

6. 6 Dust the wrapped mooncakes with some flour to prevent them from sticking.

   

7. 7 Put it into the mold and press out the shape.

   

8. 8 Discharge the baking sheet and spray a layer of water mist on the surface of the mooncakes to prevent cracking.

   

9. 9 Preheat the oven to 190 degrees for 5 minutes, bake the mooncakes for 5 minutes and then take them out.

   

10. 10 Brush the surface with egg wash, then put it in the oven and bake for about 20 minutes until golden red.

    

11. 11 The finished product is baked. Tips: 1. Seal the prepared mooncakes and eat them after the oil is returned the next day. 2. Laoshui is made of 1:3 edible alkali and water. 3. This amount can make 30 63g mooncakes.