Purple sweet potato, coconut milk and yellow snowskin mooncakes
Coconut custard filling: | Eggs 1 |
Milk 50 grams | Low gluten flour 25 grams |
Coconut 25 grams | Butter 20 grams |
Fine sugar 25 grams | Ice Skin: |
Glutinous rice flour 20 grams | Rice flour 15 grams |
Chengfen 15 grams | Sugar substitute 10 grams |
Milk 90 grams | Butter 10 grams |
Natural Forest Instant Purple Sweet Potato Puree 80g | Cooked glutinous rice flour Appropriate amount |
Step 1
Prepare ingredientsStep 2
Make the snowskin dough in advance. For specific instructions, please refer to the previous recipe for Matcha Red Bean Snowskin Mooncake, or directly use the snowskin pre-mixed powder http://www.douguo.com/cookbook/share/3315345.htmlStep 3
Mix eggs, milk and low-gluten flour evenly and siftStep 4
Pour into potmedium, add butter and caster sugar, stir constantly over low heat until cookedStep 5
Add coconut milk and mix wellStep 6
Divide into 8 portions, roll into balls and set asideStep 7
Mix 100 grams of ice skin dough with purple sweet potato puree evenlyStep 8
Form into strips with the remaining snow dough and twist togetherStep 9
Divide into 8 portionsStep 10
Take a piece of snow dough and flatten itStep 11
Add the coconut custard filling and slowly close it upStep 12
Knead into a ball and coat with flourStep 13
Use the mooncake mold to mold into your favorite shapeStep 14
Refrigerate for about 2 hours before eatingStep 15
Excess hand powder can be brushed offStep 16
FinishStep 17
Happy Mid-Autumn Festival Cooking tips for purple sweet potato, coconut custard and yellow snowskin mooncakes