Purple Sweet Potato Snowskin Mooncake

Overview

Mooncakes are all over the world these days. Making Cantonese-style mooncakes or Soviet-style mooncakes is too troublesome, so I was too lazy to make snowskin mooncakes. Used purple sweet potato filling, stir-fried in oil like red bean paste, very delicate. The crust is very elastic, so if you put it in the refrigerator, it will taste better.

Tags

• baking
• chengfen
• corn oil
• glutinous rice flour
• purple sweet potato filling
• rice flour
• white sugar
• milk

Ingredients

Steps

1. 1 First make the purple sweet potato filling. Steam the purple sweet potatoes in advance.

   

2. 2 Peel the skin and crush it with a spoon into purple sweet potato puree, making it as smooth as possible.

   

3. 3 Put an appropriate amount of oil in the wok and heat it up. You can use more oil so that the fried purple sweet potato filling will taste better.

   

4. 4 Pour in the purple sweet potato puree, stir-fry briefly, add an appropriate amount of white sugar (outside the amount), stir well, and wait until the oil and sugar are completely absorbed by the purple sweet potato puree.

   

5. 5 Next make the ice skin. Mix the flour and sift it once.

   

6. 6 Add sugar and mix well.

   

7. 7 Then pour in half of the milk and beat with a manual egg beater until there are no dry powder particles.

   

8. 8 Add the other half of the milk and mix well.

   

9. 9 Pour in the corn oil and stir evenly.

   

10. 10 Then wrap it in plastic wrap or tin foil, steam it in a pot of boiling water for about 30 minutes, during which time you can open it to see if it is cooked. After half an hour, you can insert a chopstick into it to check. If there is white powder on the chopsticks, it means it is not cooked yet, so continue steaming.

    

11. 11 Take out the steamed dough, stir it with chopsticks, and put it in the refrigerator for half an hour.

    

12. 12 Next stir-fry until the hands are powdery. Put the glutinous rice flour into the wok and stir-fry over low heat, stirring constantly with a spatula to avoid burning.

    

13. 13 Stir-fry the hand flour until it is good, let it cool and set aside.

    

14. 14 Take the refrigerated dough out and knead it into a smooth dough, making sure to fully incorporate the oil into the dough.

    

15. 15 Take out a few small pieces of dough (just a little is fine), add your favorite color and knead evenly, set aside.

    

16. 16 Divide the remaining dough into small portions of 30g each and roll into balls. Probably divided into 9.

    

17. 17 Divide the purple sweet potato puree into small portions of 20g each and roll into balls.

    

18. 18 Take a small amount of the dough mixed with pigment, about the size of your pinky fingernail, and press it into the flower piece.

    

19. 19 Take a piece of ice-skin dough and flatten it, put a purple sweet potato filling on it, tighten it with a tiger's mouth, and roll it into a round shape.

    

20. 20 Then roll it in hand powder and pat off the excess.

    

21. 21 Put it into the mooncake mold and press it into a mooncake.

    

22. 22 Put the prepared mooncakes in the refrigerator for a few hours to taste better.