Cantonese Purple Potato Mooncakes

1. Prepare the raw materials. If there is no water, you can mix them with edible alkali in a ratio of 1:3 to water.

2. Wash and peel the purple potatoes, steam them in a pot, and then use a blender to mash them. Add an appropriate amount of vegetable oil and sugar, stir fry over low heat in a non stick pan to remove excess water, let it cool and set aside.

Mix 3.75 grams of conversion syrup with 2 grams of water and stir until completely blended.

4. Add 25 grams of vegetable oil and stir well.

5. Sieve in 100 grams of low gluten flour.

6. Knead into a smooth dough.

7. Divide the dough into small balls of 15 grams each, and divide the purple potato filling into 35 grams each. (Using a 50g mold)

8. Take a pastry crust and press it flat with the palm of your hand. Place the divided filling in the center of the pastry.

9. Gently close the mouth, the dough has excellent extensibility, slowly push it, and then use the palm to knead it round.

10. Stick a little dry powder.

11. Insert the mold and press out the pattern.

12. Place it on a baking tray covered with oiled paper, place it in the middle of the preheated oven, bake at 200 degrees Celsius for 5 minutes, then take it out and brush with a layer of egg mixture.

13. Continue baking for another 15 minutes.

14. Take out the baked mooncakes and let them cool on a rack. At this time, the mooncakes are relatively dry and hard, and the patterns are not obvious. They will be ready the next day after oiling.

After a day of oiling, the taste of the mooncake becomes soft and delicious.