Cantonese purple and white double potato moon cake

Cantonese purple and white double potato moon cake

Introduction:

Production steps:

Step 1: steamed purple potato.

Step 2: peel it.

Step 3: press into mud and add sugar.

Step 4: add light cream.

Step 5: mix well.

Step 6: mix all kinds of fillings.

Step 7: prepare the crust material.

Step 8: mix the syrup with water and soybean oil.

Step 9: beat with an egg beater.

Step 10: sift in the low powder again.

Step 11: stir up and down and let stand for 2 hours.

Step 12: divide the crust into 16 g / piece, 24 g / piece of purple potato paste and 10 g / piece of sweet potato.

Step 13: wrap the sweet potato in purple mashed potato.

Step 14: round for standby.

Step 15: reserve after packing.

Step 16: pack the crust with double potato filling.

Step 17: then round it for later use.

Step 18: dip in dry starch and pat off excess powder.

Step 19: put into the mold (50g mold).

Step 20: press down on the baking tray.

Step 21: prepare all surfaces and spray with pure water.

Step 22: put it in the oven at 210 degrees for 5 minutes.

Step 23: take it out and brush with the egg.

Step 24: put it in the oven at 210 ℃ for 5 minutes, then turn it at 150 ℃ for 10 minutes.

Materials required:

Purple potato: 200g

Low powder: 120g

Sugar: 20g

Light cream: 40g

Tapioca: 10g / piece

Syrup: 85 G

Visual water: 2G

Soybean oil: 30g

Note: features: this moon cake is sweet, with sweet potato q-bomb and purple sweet potato soft fragrance, but also with a touch of cream flavor. It's suitable for all ages. I especially like this color. It's very attractive. I made this moon cake with Cantonese bean paste and egg yolk

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet