Taiwanese Honey Purple Potato Bean Paste Mooncake

Overview

For the Taiwanese honey mooncake, I originally planned to give it a lotus paste filling, but I changed my mind after the purple sweet potato paste filling was made. The plan of 35 grams each was suddenly changed to 25 grams each when I was taking the pill. God knows whether it is for the sake of having more, or because I just stubbornly like small mini mooncakes. In fact, being big also has its advantages. The smaller the number, the easier it is to eat. Ability to continue to develop new varieties.

Tags

• baking
• butter
• cake flour
• condensed milk
• egg liquid
• egg yolk
• honey
• invert syrup
• milk powder
• purple potato bean paste filling

Ingredients

Steps

1. 1 Ingredients for crust

   

2. 2 Soften the butter, add honey and mix well

   

3. 3 Add condensed milk and mix well

   

4. 4 Add egg yolks in portions and mix well

   

5. 5 Add syrup,

   

6. 6 Mix well

   

7. 7 Add milk powder and mix well

   

8. 8 Sift in low-gluten flour

   

9. 9 Knead into a moderately soft dough and rest for 30 minutes

   

10. 10 Skin 8g/piece, filling 20g/piece

    

11. 11 Press the skin flat

    

12. 12 Wrap in fillings

    

13. 13 Close and round

    

14. 14 Place into floured molds

    

15. 15 Press tightly,

    

16. 16 Demold

    

17. 17 Place in a baking pan and spray water on the surface

    

18. 18 Place in the oven, middle layer, with upper heat at 230 degrees and lower heat at 180 degrees, bake for about 5 minutes, until the surface is set

    

19. 19 Take it out, brush with egg wash, and bake for about 10 minutes

    

20. 20 Golden on the surface, out of the oven