Purple Sweet Potato and Coconut Pastry Mooncake
Overview
There is no need to buy Mid-Autumn mooncakes. I will teach you how to make Soviet-style mooncakes at home. There is no need to convert syrup, no need to boil water, and no need to return oil. It is the same as we usually make shortbread. There is no difficulty. The recipe is given to you. Follow the recipe and there will be absolutely no failure. You don’t need to wait for the oil to be returned after it is baked. You can eat the cake directly without leaving the residue. It is fragrant but not greasy. Su-style mooncake is a mooncake that my family loves very much. It is crispy, crispy, with overlapping layers. It is heavy in oil but not greasy. It can be made into sweet or salty flavors. Sweet and salty are delicious. The sweet mooncakes I made today were baked. Purple sweet potato starch was added to the flour, which made the color more beautiful. The skin was crispy. The filling was the children’s favorite coconut filling. It is not greasy, has a good texture, and becomes more fragrant the more you chew it. If you don't have an oven, you can also choose to bake it and fill it with whatever flavor you like. Come and do it with me next!
Tags
Ingredients
Steps
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I don’t have all-purpose flour at home, so I use a 1:1 mixture of Arowana bread flour and cake flour to make the oil crust. It’s very easy to use and has a layered texture. If you have medium-gluten flour, you can use medium-gluten flour directly, or add 20% starch to high-gluten flour. I chose this puff pastry mooncake.
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Prepare the ingredients, sift the flour in advance, coconut oil is solid, take it out of the refrigerator in advance and soften it. Coconut oil has high nutritional value, can reduce cholesterol ratio, can be used for beauty and anti-aging, can improve metabolism, antibacterial, antiviral, activate thyroid function, maintain energy levels, and stabilize blood sugar.
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Make the dough: mix 75g bread flour and 75g cake flour and sift them evenly. Melt the coconut oil in water, add sugar powder, flour and warm water and stir until there is no dry powder. Then knead into a dough. Note that coconut oil and lard are different. When kneading, leave 10g of warm water and add or subtract it according to the situation. Make puff pastry: 50g melted coconut oil, add 100g low-gluten flour, 10g purple sweet potato starch and mix into puff pastry. Cover the two kneaded doughs with plastic wrap. You cannot mix pastry flour, you must use low-gluten flour. I choose Arowana cake flour, which has low gluten and strong water absorption, so it is very easy to use.
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Make the filling: Melt coconut oil over water, add sugar and stir until emulsified, then add egg liquid and milk. Stir thoroughly until it becomes emulsified, then add the grated coconut. Add the grated coconut slowly and check whether it is dry or wet. Don't make it too dry, otherwise it will not form a ball and it will be difficult to operate. Let it sit for about half an hour to allow the coconut to fully absorb the liquid.
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Then form into a ball, plan to make 12 moon cakes, and divide evenly into 12 equal parts.
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Divide the oil crust and puff pastry evenly into 6 portions.
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Take a piece of dough and wrap it in a piece of pastry, and so on. After it is done, cover it with plastic wrap or close the basin to prevent it from drying out.
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Take a piece of dough and roll it up from one end. After rolling everything up, cover with plastic wrap and let rest for 10 minutes.
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Take a piece of dough and roll it lengthwise into a cake. Once everything is done, cover it with plastic wrap and let it rest for 10 minutes.
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Then take a piece of dough and cut it in the middle, with the cross-section facing up.
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Flatten it and roll it into a round cake, cover it with coconut filling and pinch it tightly like a bun.
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Make all the mooncakes and put them on the baking sheet. Preheat the upper and lower heat to 160 degrees and bake the middle layer for about 25 minutes, depending on the size of the mooncakes.
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Take it out of the oven and it’s ready to eat!
