Cantonese style chestnut paste and purple potato moon cake

Cantonese style chestnut paste and purple potato moon cake

Introduction:

"Moon cakes have never dared to try. I always feel that they are very complicated and difficult. However, with the mid autumn festival coming, more and more people are discussing moon cakes in the baking group. All kinds of beautiful DIY photos of moon cakes are round by round. I'm the one who is itching hard to bear. So after several times of entanglement, I finally tossed the moon cakes out before the Mid Autumn Festival, and I have a great sense of achievement It's very satisfying. "

Production steps:

Step 1: prepare all the materials for making moon cake skin.

Step 2: mix the syrup with vegetable oil and soap water, then add the flour, and refrigerate for one hour.

Step 3: it's good to refrigerate the crust. You can fry the stuffing. After steaming the purple potatoes and chestnuts, add butter and stir fry until the dough is formed. Let it cool and set aside.

Step 4: take out the frozen crust, dip some high flour on your hand, divide the crust into 15g small portions, and then divide the filling into 35g small portions.

Step 5: take a crust and put it in the stuffing.

Step 6: push the bag up slowly.

Step 7: pack all the stuffing and close it up.

Step 8: dip the mooncake mold with high flour and pour out the high flour. Put the moon cake in.

Step 9: gently press to form.

Step 10: put the prepared moon cake into a preheated oven at 200 ℃ for 5 minutes.

Step 11: take out the baked moon cake and brush with egg yolk water.

Step 12: bake for another 15 minutes and remove. Cool thoroughly before packing.

Materials required:

Low gluten flour: 90g

Invert syrup: 65 g

Jianshui: 1.5g

Vegetable oil: 25g

Note: 1. The cake skin is not easy to operate. Just put it in the refrigerator for a while. 2. Just brush a thin layer of egg yolk water.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet