Cookie Purple Sweet Potato Mooncake

Butter 200 grams	All-purpose flour 300g
White sugar 100 grams	Egg liquid 70 grams
Purple Sweet Potato Flour 250g	Blueberry Jam 100 grams
White sugar 50 grams	Light cream 20-30 grams
Cake powder 50 grams

How to make Cookie Purple Sweet Potato Mooncakes

Step 1

Prepare 200 grams of butter, 300 grams of all-purpose flour, 100 grams of white sugar and 70 grams of egg liquid for later use (the recipe I gave today is for 20 pieces)

Step 2

Beat the butter with a whisk until pale and smooth

Step 3

Add sugar and continue beating until butter has a smooth texture

Step 4

Pour 70 grams of egg liquid into butter in 3 portions and continue to beat

Step 5

Sift 300 grams of flour and mix thoroughly with butter

Step 6

Divide the dough into small balls of about 30 grams and set aside

Step 7

Next we will make the purple sweet potato filling. I have prepared the purple sweet potato powder used here in advance. (Peel the purple sweet potatoes, steam them and press them into puree, then add a little butter and fry them dry)

Step 8

Mix 250g purple sweet potato powder, 100g blueberry jam and 50g white sugar evenly

Step 9

Put 20 grams of whipping cream in the filling (the amount of cream depends on the dryness of your purple sweet potato puree)

Step 10

Divide the filling into small balls of about 20 grams for easy preparation

Step 11

Then prepare the cake mix, molds and gloves, and you can make mooncakes. (The cake powder can be glutinous rice flour or flour, just beat it in the oven at 200 degrees for 2-3 minutes)

Step 12

The cookie dough is soft and easy to pack

Step 13

Sprinkle the wrapped dough and mold with cake flour and press into shape

Step 14

Finally, you can go into the oven. Preheat the oven to 200 degrees for 10 minutes, then adjust the temperature to 170 degrees, put in the cookies and bake for about 15 minutes.

Step 15

The last very delicious cookie purple sweet potato mooncake is ready. Cooking Tips for Cookie Purple Sweet Potato Mooncakes