Super detailed steps to teach you how to make purple potato moon cake

Super detailed steps to teach you how to make purple potato moon cake

Introduction:

"Continue to make moon cakes. This time, I like purple sweet potato stuffing very much. It's delicious. I use homemade purple sweet potato stuffing. It's healthy and the sweetness is controlled by myself. It's not greasy to eat. It's 50g, small and worth having."

Production steps:

Step 1: wash the purple potatoes and cook them in a pot

Step 2: press into mud with a spoon

Step 3: pour the mashed potatoes into the pan

Step 4: stir fry with sugar

Step 5: add salad oil and stir fry

Step 6: stir fry with Chengfen

Step 7: purple sweet potato paste is ready

Step 8: add water into the invert syrup and stir well

Step 9: add peanut oil and stir well

Step 10: add flour

Step 11: knead the dough, cover it with plastic film and let it stand for one hour (do not knead the dough too much to avoid gluten)

Step 12: divide the purple sweet potato paste into 35g small dosage forms, and divide the moon cake skin into 15g small dosage forms

Step 13: put the purple potato into the moon cake skin, and push the ice skin up slowly by hand (the ice skin is a little stained, and the hand is stained with flour)

Step 14: wrap and knead

Step 15: ready made moon cake embryo

Step 16: dip some flour on the prepared moon cake embryo so that it can be demoulded easily and put into the mold (I usually knead it into an oval shape so as not to damage the cake skin)

Step 17: press out the moon cake pattern

Step 18: put in the baking tray, sprinkle some water on the surface, put in the oven preheated at 200 ℃ and bake for 5 minutes, then take out

Step 19: mix an egg yolk and a tablespoon of egg white into the yolk liquid, brush the yolk water on the surface of the moon cake (only brush the surface) and bake it in the oven at 180 ℃ for 5 minutes, then take it out, continue to brush a layer of yolk liquid (brush both sides of the surface) and bake it in the oven at 180 ℃ for 5 minutes, continue to brush the yolk liquid (brush both sides of the surface) and bake it in the oven at 180 ℃ for 5 minutes. A total of 20 minutes to bake, bake at 200 degrees for 5 minutes, wait for the moon cake surface pattern shape. Then 180 degrees for 5 minutes three times, the first egg yolk liquid only brush the surface, the second and third surface side brush. Bake well, cool in the air, keep it sealed, and then eat it after oil return

Materials required:

Low gluten flour: 90g

High gluten flour: 10g

Invert syrup: 75 g

Jianshui: 1g

Peanut oil: 25g

Egg yolk: right amount

Purple potato: right amount

Sugar: salad oil

Note: 1 purple potato can be steamed. I think it's not so dry when it's boiled, and milk can be added properly when it's steamed. 2 the making process of Cantonese style moon cake is very simple, but it's important to keep it clear after baking. The comparison of skin and filling is very important. The ratio of skin to filling is generally 2:8 And 3:7. With 2:8, the moon cake pattern will be more stiff, and it will be relatively difficult to wrap. I use a 50g mold, so the skin is 15g and the purple potato filling is 35g. If 63 grams of mold is used, the skin is 13-15 grams and the filling is 48-50 grams. As for the moon cake powder, I use high gluten flour and low gluten flour in the ratio of 1:9. I can directly choose 4 moon cakes made with medium gluten flour and low gluten flour. The ice crust is very dry and hard. After cooling and sealed for a period of time, the ice skin will become soft and the surface will appear a layer of oily luster. This process is called "oil return". Generally, the oil return process of moon cake is 1-2 days, or even 3-5 days. If the moon cake does not return oil, it may be that there is a problem in the operation process. I didn't add my own moon cake, so I need to finish it as soon as possible

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet