Purple Potato Egg Yolk Peach Mountain Mooncake

2024-05-26 15:00:14 230

More than half of the mooncakes made this year are Taoshan mooncakes, and the other half are Cantonese mooncakes< br>

1. Take out the lotus paste filling
2. Rub and pinch with both hands for a while
3. Weigh one egg yolk and lotus filling together, 30g in a group; Weigh the 6 egg yolks and corresponding lotus filling in sequence for later use;
4. Take a well weighed lotus filling and press out a pit in the center
5. Place the corresponding egg yolks in the same group as it
6. Slowly push the lotus seed upwards and evenly wrap the egg yolk around it
7. Until tightly wrapped and sealed
8. Wrap all lotus seeds and corresponding egg yolks in sequence, knead them into a round shape, and set aside for later use
9. Take a portion of purple sweet potato flavored peach peel
10. Use both hands to knead and pinch for a while
11. Divide it into 20g portions and knead them into circles
12. Take a purple potato peel and press it with your thumb in the center to create a pit shape
13. Put in a prepared lotus seed egg yolk filling
14. Slowly rub the skin upwards to evenly cover the filling
15. Until finally wrapped and sealed
16. Wrap all the skins and fillings in sequence
17. Place it in the baking tray
18. Place the mold on the outer side of the packaged cake blank and press down to create a pattern
19. Press all the cake blanks out of the pattern in sequence
20. Spray a thin layer of water on the surface
21. Send to the preheated middle layer of the oven and bake at 160 degrees for about 12 minutes
22. After being taken out of the furnace, let it cool and seal it for storage