Purple Sweet Potato Mooncake
Overview
The Mid-Autumn Festival is coming. Compared with the mooncakes bought outside, it is better to make them by myself. The round mooncakes represent my longing for my loved ones. What I eat is filled with happiness and sweetness...
Tags
Ingredients
Steps
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Everyone has seen the ingredients used: all-purpose flour, purple sweet potato, honey, rock sugar, oil, and two eggs.
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Steam the purple sweet potato, crush it into pieces, and add 200g of rock sugar or honey to suit your taste.
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Add 400g oil and 300g honey to 800g of flour and stir to form a dough. Stir evenly.
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I made a large one, with 70g of oily noodles and 50g of purple sweet potato each kneaded into a ball.
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Flatten the oily dough like a bun skin, place the purple sweet potato heart in the middle, and knead it into a ball.
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Wrap the purple sweet potato heart with oily skin and knead it into a large ball, which should be smooth.
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Insert the grinding tool, bottom side down.
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Press out a mooncake shape and place it in a baking pan with parchment paper under the baking pan.
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Spray some water on the surface first, then put it in the oven to bake. The oven should be preheated to 200 degrees for 3 minutes, then put it in and bake at 200 degrees for 10 minutes.
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When the time is up, take it out, beat the two eggs evenly, and use a brush to brush the egg liquid on the surface of the mooncake, brushing evenly around the sides and the surface.
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Put it in the oven at 200 degrees for 15 minutes. When the time is up, take it out and brush it with the egg wash a second time. Brush evenly like last time. Put it in the oven for another 15 minutes at 200 degrees. If you like a darker color, you can bake it for 18 minutes at 200 degrees.
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Be sure to wait until the mooncakes are cold before cutting and eating, as the mooncakes are relatively firm in shape.
