All-purpose flour 200g Invert syrup 150g
Jianshui 2g Corn oil 60g
Purple Sweet Potato 300g Eggs 1
How to make Cantonese purple sweet potato mooncakes Cantonese-style purple sweet potato mooncake#handmade mooncake#recipe illustration 1

Step 1

Peel and cut the purple sweet potato into pieces and steam over high heat for 30 minutes. Illustration of how to make Cantonese purple sweet potato mooncake#Handmade mooncake# 2

Step 2

Press the steamed purple sweet potato into a puree. You can use a manual food processor. It is easy to press (if the purple sweet potato is too dry and difficult to stick to, add a little water, don't add too much, otherwise it will easily crack when baked) . Illustration of how to make Cantonese-style purple sweet potato mooncake#Handmade mooncake# 3

Step 3

Divide the purple sweet potato filling into 10 equal portions, shape into balls, and refrigerate.Illustration of how to make Cantonese-style purple sweet potato mooncake#Handmade mooncake# 4

Step 4

Mix the inverted syrup, corn oil, and alkaline water (I made my own with edible soda ash and cold boiled water. Stir 10 grams of soda ash and 30 grams of cold boiled water evenly, let it sit for half a day, then pour it into a glass bottle and store it in a sealed refrigerator. Clean it before use. Spoon) and mix with a hand mixer. Illustration of how to make Cantonese purple sweet potato mooncake#Handmade mooncake# 5

Step 5

Add the flour, stir evenly with a spatula, cover with plastic wrap and refrigerate for 1 hour. Cantonese-style purple sweet potato mooncake#Handmade mooncake#recipe illustration 6

Step 6

The dough that has rested in the refrigerator will become oily, smooth and non-sticky. Illustration of how to make Cantonese purple sweet potato mooncake#Handmade mooncake# 7

Step 7

Knead the dough and divide it into 10 equal portions. Illustration of how to make Cantonese purple sweet potato mooncake#Handmade mooncake# 8

Step 8

Preheat the oven to 200 degrees for 5 minutes. Take a piece of dough and roll it into a round shape. Place the purple sweet potato dough in the middle and wrap it like a bun. Dip a little flour into the flour with one hand and roll the wrapped dough into a round shape with both hands. The surface of the dough is coated with dry flour, then placed in the mold, and the dough is pressed directly onto the golden baking pan.Illustration of how to make Cantonese purple sweet potato mooncake#Handmade mooncake# 9

Step 9

Complete all the cake bases in turn, spray a little water on the surface, and bake in a preheated oven for 5 minutes to set the pattern. Illustration of how to make Cantonese purple sweet potato mooncake#Handmade mooncake# 10

Step 10

Take the cake out to cool slightly and brush it with egg yolk liquid (only use egg yolk for one egg, add a little water and mix thoroughly). Cantonese-style purple sweet potato mooncake#handmade mooncake#recipe illustration 11

Step 11

Put the cake embryo into the oven, turn the heat up and down, 180 degrees, and bake for 15 minutes, until the crust turns yellow and the aroma wafts out. (Each oven has a different temperature, so you have to control the time yourself). Illustration of how to make Cantonese purple sweet potato mooncake#Handmade mooncake# 12

Step 12

Purple sweet potato filling is naturally delicious and healthier. Illustration of how to make Cantonese-style purple sweet potato mooncake#Handmade mooncake# 13

Step 13

Flowers are blooming and the moon is full, and people are reunited with the moon. Cantonese Purple Sweet Potato Mooncake Cooking Tips

The mooncakes will be hard when they are first baked. Keep them in a sealed container until the oil softens for two to three days before eating. These materials can be used to make 10 pieces using a 100g mold.