2. Put two spoonfuls of peanut oil in the pot, add purple mashed potatoes, add 40 grams of sugar and two spoonfuls of corn starch and stir-fry until the oil is completely absorbed by the mashed potatoes, and the water in the mashed potatoes is reduced and hardened, then turn off the fire and let it cool.
3. Purple sweet potato has less water and less sweetness, and it is easier to make moon cake stuffing than beans.
4. The final product has a sense of transparency, which is the function of grinding. Adding grinding powder is more beneficial to strengthen the hardness of stuffing.
Editing of shell raw materials
Inverted syrup 150g, low-gluten flour 200g, peanut oil 55g, custard powder 10g (omitted), and water 3g.
Cookie shell practice editor
1, scoop water into the heated syrup and stir well, then add oil and stir well.
2. Sieve the flour into the syrup, stir it with a glue knife and stir it for 2 hours at room temperature.
3. The dough and stuffing are divided into small pieces and kneaded into a circle, and the ratio of skin to stuffing is 1: 2, and made into balls respectively.
4. Squeeze a piece of dough, put stuffing in the middle, slowly push the skin up, wrap the stuffing and knead it into a ball.
5, pat a little flour on the skin or brush a little oil on the flower piece, and put the ball into the moon cake mold.
6. Put baking cloth on the baking tray, press out the moon cakes on the baking tray, and spray water on the surface.
7. After the oven is preheated to 200 degrees, put it in the middle layer 10 minute, then take it out and air it for 5 minutes.
8. Brush the egg liquid on the epidermis after cooling slightly (the ratio of yolk to protein is 2: 1).
9, 180 degrees, continue to bake the cake skin into golden yellow, and take out the moon cake.
1. First, mix lard and flour in the water-oil skin ingredients and knead them evenly, then add warm water and knead them evenly to form a smooth dough. 2
2. Knead the flour and lard, the materials of the oil skin, and knead them repeatedly into smooth dough for later use. three
3. When the skin is done, you should wake up and use it. At this time, you can prepare purple potato stuffing. Purple sweet potato stuffing is made by steaming purple sweet potato, crushing it, adding sugar and frying it in a pot with relatively little water. four
4. Make the purple potato stuffing into balls. five
5. Then, pull the skin of water and oil into a ball and wake up. six
6. Wrap the oil skin with water and oil. seven
7. Then roll it into an ellipse in one direction. It's almost eight o'clock.
8. All rolled up, a little awake for a few minutes, easy to operate. nine
9. Press Ping Jian to scroll out and up. 10
10. Then fold it in half and knead it tightly into a circle. Get everything ready and wake up for a few minutes. 1 1
1 1. Press Ping Jian to scroll out and up. 12
12. Then take the medicine and flatten it, add the purple potato stuffing, and wrap it tightly in a circle.
13. flatten it by hand and put it in a baking tray. Decorate it with some red dots, or ignore it.
14. Then brush a little egg yolk liquid on it.
15. After the oven is preheated, bake at about 200 degrees for about 25 minutes. This time depends on the oven temperature and the thickness of the cake.
16. Keep it in a box after it is basically cold.