Purple potato moon cake -- Chinese style Sikang(zi shu fa mian yue bing zhong guo shi de si kang )

Purple potato moon cake -- Chinese style Sikang

Introduction:

"Recently, Sikang, the yeast version of Junzhi, had been working for a long time, so he wanted to change the pattern. He changed the cranberry into purple sweet potato paste. The day before yesterday, he thought that eight pieces of Sikang were not enough for more than eight people to taste, so he cut it into several pieces with biscuit mould. However, he found that purple sweet potato paste would make Sikang layer purple sweet potato exposed. Yesterday, he divided the dough into 42 small dosage forms and wrapped them in purple sweet potato paste and raisins to make it walnut size Snack. Just when it came out of the oven, the special aroma of Sikang and purple potato wafted out of the door, leading the kittens in the neighborhood to the corridor. I also made another part of Sikang dough into 8 large dosage forms, wrapped in the remaining purple potato paste and half a salted egg yolk, and made it into a small steamed bread, which was baked with a unique flavor, so I thought if I pressed the small steamed bread into a small moon cake with a moon cake mold, it would be a British hairy moon cake! Ha ha, look at my works

Production steps:

Step 1: prepare all the ingredients

Step 2: sift the flour and mix with salt. Cut the butter into small pieces and add it into the flour. Knead the butter and flour to make it into Camellia oleifera powder.

Step 3: milk, dry yeast, sugar 60g, whole egg liquid 1 egg, mix well and add into the mixed flour.

Step 4: knead into "three lights" state,

Step 5: wash and peel the fresh purple potatoes, steam them in the pot and cool them in the air.

Step 6: take out the frozen dough and divide it into 32 equal parts. Flatten one of the ingredients into the shape of bun skin, wrap it in a stuffing, and put it away like a Bean Bun.

Step 7: add 10g sugar to one egg of whole egg liquid.

Step 8: use the moon cake mold to press the cake into the baking tray.

Step 9: brush the egg on the dough, send it into the oven, bake at 175-185 ℃ for 15-20 minutes.

Materials required:

GAOJIN powder: 550G

Butter: 120g

Young granulated sugar: 60g70g10g

Salt: 1 teaspoon

Dry yeast: 2 teaspoons

Milk: 220ml

Eggs: 2

Purple potato: 1200g

Raisins: 80g

Salted egg yolk: 16

Note: 1, not completely in accordance with the Jun's Sikang method and noodles. My milk has been reduced by about 20ml. 2. I add sugar to the egg liquid used to brush the dough, so the color is fast, especially when I eat the first bite. 3. Oven is not the same, temperature, time to be flexible.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: salty and sweet

Chinese PinYin : Zi Shu Fa Mian Yue Bing Zhong Guo Shi De Si Kang