Recipe: Beyond Hong Kong Taipan Purple Potato Snow Mooncake

Home Cooking Recipe: Beyond Hong Kong Taipan Purple Potato Snow Mooncake

Notes:

If you have any questions, you can enter the group: Baking Information Station 387113767 Let's discuss each other. The group has live teaching every Sunday night! A beautiful snowy mooncake! This is very delicious, the skin has a strong milk scent, and let's not say the next day in the refrigerator, the taste is still a week! This recipe has been done many times, and I can’t help but secretly eat ice skin! Because it is really delicious, the most important thing is: easy to do, still not at all! Many people don't say that the ice skin hardens every other day; otherwise, the taste is not good; otherwise it is the entrance to the ice skin, there is a flour flavor! And this recipe is a revised version of the ice skin! Many friends have tried to say it! Haha! Now, my friends around me let me send all kinds of snowy moon cakes! Later, many baking friends said: Every time I talk to me, I have to ask for trouble! Now I will share the recipe with everyone! Really great! If you like Cantonese style moon cakes, you can see this recipe: https://www.xiachufang.com/recipe/100564148/

Ingredients:

Steps:

  1. Home Cooking Recipe: Mix milk, whipped cream, salad oil and sugar

    Mix milk, whipped cream, salad oil and sugar

  2. Home Cooking Recipe: Mix and mix the glutinous rice flour, low-gluten flour, glutinous rice flour and sticky rice flour, pour into the already stirred milk, stir with a whisk to no granules, wake up for 20 to 30 minutes, then steam the pan for 30 minutes. about.

    Mix and mix the glutinous rice flour, low-gluten flour, glutinous rice flour and sticky rice flour, pour into the already stirred milk, stir with a whisk to no granules, wake up for 20 to 30 minutes, then steam the pan for 30 minutes. about.

  3. Put the purple sweet potato into a mud-like and granule-free, add the vegetable oil and whipped cream in a non-stick pan, stir evenly on low heat, (add sugar according to the taste of the person, add it in portions until the taste matches your taste), stir to thick Thick state, cool down, and then smash into a group, I use 50g mold, so each purple potato ball is 20g, you can adjust the size according to your own mold.

  4. Take the iced skin that has been cooled, and evenly cut 50g of moon cake skin, I use 30g, smash it into pieces and wrap the purple potato stuffing inside, and press it with the mold.

Tips:

Gege 啰嗦: The amount of sugar can be increased or decreased according to the taste of the family. The mold is also, the ratio of the skin and stuffing I make is 3:2, and the filling can be 1:1.


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