Purple potato ice skin moon cake(zi shu bing pi yue bing )

Purple potato ice skin moon cake

Introduction:

"Ice skin moon cakes are made every Mid Autumn Festival. It's found that purple potato stuffing is still the most popular. This year, it's more charming with a little color added. The main reason is that this recipe doesn't stick and doesn't use hand powder. It looks more refreshing."

Production steps:

Step 1: wash the purple potatoes, cut them into pieces, steam them in a pot and sift them.

Step 2: lower the heat in a wok and melt the butter completely.

Step 3: pour in purple sweet potato paste and stir fry evenly. Add sugar and stir fry evenly. Finally, add glutinous rice flour and stir fry until completely fused.

Step 4: stir fry until the dough is formed.

Step 5: evenly divide into 25 grams of each ball.

Step 6: stir all the materials evenly, heat on the exothermic pan and stir for a while.

Step 7: cover with plastic film until there are no particles, steam for about 25 minutes and take out.

Step 8: mix well.

Step 9: cool slightly and knead into a smooth dough.

Step 10: divide into 25g pellets.

Step 11: when the dough is completely cooled, take a small ball and flatten it.

Step 12: pack in the purple sweet potato stuffing and fold it up with tiger mouth, and finally round it.

Step 13: load the mold and press it back and forth by hand.

Step 14: push out the mold.

Step 15: take one of them, add purple potato powder and knead.

Step 16: divide it into 7g or so, press it into the mold, and then put in the wrapped purple potato ice skin moon cake,

Step 17: press together and demould.

Step 18: do it in turn.

Materials required:

Glutinous rice flour: 50g

Sticky rice noodles: 50g

Corn starch: 25g

Low powder: 25g

Milk: 225g

Condensed milk: 2 tbsp

Lard: 35g

Sugar: 50g

Purple potato: right amount

Note: when steaming pasta paste, it must be covered with high temperature resistant plastic film, or the soft water will drop in.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zi Shu Bing Pi Yue Bing