1 recipe found
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.
