Condensed milk purple potato moon cake

Condensed milk purple potato moon cake

Introduction:

Production steps:

Step 1: prepare moon cake skin materials.

Step 2: filling materials.

Step 3: mix syrup, oil and soap water. (mixing of water: ratio of alkali to water: 10g: 40g)

Step 4: add low powder and mix.

Step 5: knead the dough for 1 hour.

Step 6: peel and slice the purple potato.

Step 7: put it on the steamer, steam it and crush it with a spoon. Add butter, sugar and Nestle Eagle mark condensed milk to the pan and stir fry.

Step 8: add in the Chengfen and stir until dry.

Step 9: divide the skin of moon cake into 18 grams and the stuffing into 27 grams. Rub them into small balls and cover them with plastic film to prevent them from drying.

Step 10: roll the moon cake skin into thin skin. Put in purple potato stuffing.

Step 11: wrap well and dip in low powder to prevent sticking to the mold.

Step 12: put it into the mold and press it firmly.

Step 13: put oil paper in the baking pan and put the moon cake on it. Preheat the oven 200 degrees, put it in the oven, bake for 5 minutes, set it, then take out and brush with the egg.

Step 14: bake at 200 degrees for another 15 minutes. Come out of the oven and return the oil in a day.

Materials required:

Low powder: 150g

Oil: 30g

Syrup: 100g

Jianshui: 3 G

Purple potato: 500g

Chengfen: 20g

Condensed milk: 60g

Sugar: 10g

Butter: 20g

Note: syrup how to do, please search the food world to know, there are detailed instructions.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet