Purple Potato Ice Skin Mooncake

2024-11-15 14:59:43 237

Another year's Mid-Autumn Festival is coming, and ice covered moon cakes are a kind of Mid-Autumn Festival food. Introduced from Hong Kong. In the 1980s, ice skin mooncakes were sold in the Hong Kong market. As a Cantonese, I have long liked and fallen in love with eating ice covered moon cakes on the Mid-Autumn Festival, so I started DIY ice covered moon cakes to make my favorite stuffing. Today, let's make purple sweet potato ice skin mooncakes. PS: The main ingredient is skin, and the auxiliary ingredient is filling. The ratio of mooncake skin to mooncake filling is 3:7. The following ingredients are a formula for 20 50g mooncakes

Details of ingredients

Glutinous rice flour45 grams
Sticky Rice noodles35 grams
Chengfen20 grams
milk180 grams
Sugar powder50 grams
Salad oil15 grams
Purple sweet potato500g (meat)
Fine white sugar100 grams
Salad oil100 grams
Maltose50 grams
Chinese chestnut20 grams (meat)

Technique

difficultyintermediate
workmanshipsteam
tasteMilk fragrance
timeThree hours

Steps to make Purple Potato Ice Skin Mooncake

1. Making mooncake filling: 1. Cut the cooked purple sweet potatoes into small pieces using a food processor, heat them up in a wok, pour in the cooked ones and stir fry until they are completely dry. Add white granulated sugar and stir fry until the sugar softens;
2. Making mooncake filling: 2. Add cooked and finely sliced chestnut meat, maltose, stir fry until softened, then add salad oil in three portions and stir fry until non stick to the pan,
3. Making mooncake filling: Cook the filling, let it cool, knead it into a ball, and divide it into 35 grams each, exactly 20 portions.
4. Making mooncake skins: 1. Mix powdered sugar, milk, and salad oil together;
5. Making moon cake crust: 2. Brush glutinous rice flour, sticky Rice noodles, and clarified flour, and mix them evenly;
6. Making mooncake skin: 3. Step 5: Add the ingredients from Step 4 and mix well. If there are no particles, wrap them in plastic wrap and let them sit for 30 minutes;
7. Making mooncake wrappers: 4. Steam over high heat for about 20 minutes. PS: It depends on the size of the pot and heat. To prevent water vapor from entering, I wrapped it in plastic wrap.
8. Making mooncake skins: 5. Take out and mix evenly, cool down, and knead into dough;
9. Divide into 15 grams each, exactly 20 equal parts;
10. Roll the skin thin and put in the filling;
11. Close the mouth and knead evenly;
12. Put it into a 50g mooncake mold and press it down to release.
13. This is a well made purple sweet potato mooncake that tastes better when refrigerated for two days.