Chestnut and Purple Sweet Potato Mooncake

Overview

Young and fashionable foodies can’t miss the Cantonese-style mooncakes, chestnut and purple sweet potato mooncakes. Although the classic Cantonese-style mooncakes have many flavors, after all, I eat the classics every year and have long since become tired of them. Come, come, come, change to a refreshing and healthy flavor, chestnut and purple sweet potato mooncakes. Chestnut and Purple Sweet Potato Mooncakes are made from chestnuts and purple sweet potatoes that are in season, and are made with chestnut and purple sweet potato filling that is non-greasy, low in calories and calories. If you want to know how to make chestnut and purple sweet potato filling, you can check out my chestnut and purple sweet potato filling recipe for detailed instructions. PS: 1. The following recipe can make 16 pieces of 50 grams, 15 grams of mooncake skin, 35 grams of mooncake filling, calculated according to 3:7. 2. Each oven is different and the temperature and time are slightly different. 3. To make the conversion syrup, please refer to my recipe for the specific method of conversion syrup. 4. For the recipe of Chestnut and Purple Sweet Potato Stuffing, please refer to my recipe Chestnut and Purple Sweet Potato Stuffing 5. The picture of the finished product was taken without adding oil. Cantonese-style mooncakes are more beautiful and delicious if oil is added.

Tags

• baking
• good looks
• mid-autumn festival
• autumn recipes
• all-purpose flour
• chestnut and purple sweet potato filling
• invert syrup
• jianshui
• milk powder
• salad oil

Ingredients

Steps

1. 1 Let the chestnut and purple sweet potato fillings cool down;

   

2. 2 Divide the chestnut and purple sweet potato filling into 35g small balls;

   

3. 3 Making mooncake skin: brush with all-purpose flour and milk powder;

   

4. 4 Mix the yang water, invert syrup and salad oil;

   

5. 5 Add the brushed powder into the mixing liquid basin and mix well;

   

6. 6 Knead into a smooth dough and let it rest for 1 hour;

   

7. 7 Divide the mooncake skin into 15g small balls;

   

8. 8 Flatten the mooncake skin with your hands;

   

9. 9 Add chestnut and purple sweet potato filling;

   

10. 10 Wrap the stuffing and roll it into a smooth round;

    

11. 11 Put it into the mooncake mold;

    

12. 12 Place the prepared mooncake embryos into the baking pan and spray a layer of water on them;

    

13. 13 Preheat the oven to 170 degrees for 20 minutes, bake for 5 minutes, take out and apply a layer of egg wash, put it in and bake for 15 minutes.

    

14. 14 Let the baked mooncakes cool, put them in a mooncake box, seal them and wait for 3-5 days for the oil to regenerate and then they will be delicious.