Condensed Milk Purple Sweet Potato Mooncake

Overview

How to cook Condensed Milk Purple Sweet Potato Mooncake at home

Prepare mooncake skin materials.
Filling ingredients.
Mix syrup, oil, and water. (Preparation of alkaline water: ratio of alkali to water: 10g: 40g).
Add cake flour and mix.
Knead the dough for 1 hour.
Peel the purple sweet potato and cut into slices.
Place on the steamer to steam, then crush with a spoon. Add butter, sugar, Nestlé Eagle Mark condensed milk to the pot and stir-fry.
Add the fennel and stir-fry until dry.
Divide the mooncake skin into 18g pieces and the filling into 27g pieces, roll into small balls and cover with plastic wrap to prevent them from drying out.
Roll out the mooncake skin into a thin crust. Add purple sweet potato filling.
Wrap it well and dip it in some flour to prevent it from sticking to the mold when placed in the mold.
Put it into the mold and press it firmly.
Place oiled paper in a baking pan and place the prepared mooncakes on top. Preheat the oven to 200 degrees, bake in the oven for 5 minutes to set, then take it out and brush with egg wash.
Bake at 200 degrees for another 15 minutes. Take it out of the oven and return the oil one day later.