crystal mooncake
White jelly 10g | Clear water 250ml |
Purple Sweet Potato Appropriate amount | Pumpkin Appropriate amount |
White sugar Appropriate amount |
Step 1
Prepare appropriate amount of pumpkin and purple sweet potato, peel and slice them.Step 2
Steam them separatelyStep 3
Use a spoon to crush it, just crush it, no need to beat it with a food supplement machine. Taste for yourself whether the purple sweet potato pumpkin is sweet enough, and decide whether to add sugar or not according to your taste.Step 4
Weigh out 10 grams of white jelly (bought in the supermarket)Step 5
Measure 250ml of water (for a baby bottle)Step 6
Put white jelly and water into a pot, add two tablespoons of sugar (you can control the sweetness), heat the pot until the sugar is completely melted, then turn off the heat.Step 7
Find a round mold smaller than the mooncake mold, add half pumpkin and half purple sweet potato.Step 8
Knock it out and set asideStep 9
When the jelly has cooled down to the point where it becomes sticky and warm when dipped in your hand, and is about to solidify, pour the jelly into the mooncake mold, only about one-third of the way through. Place the mold in the refrigerator to chill. (Refrigeration is where fresh vegetables and fruits are placed)Step 10
After refrigeration and solidification, add the fillingStep 11
Then when the remaining jelly has solidified, put it in a pan and heat it up, wait until it cools down, and before it is almost solidified, pour it into the mooncake mold, fill it up, and refrigerate until it is completely solidified.Step 12
The shaped mooncakes are pressed out of the moldStep 13
It's beautiful, you can eat it now.Step 14
Finished product pictureStep 15
Finished product pictureStep 16
Finished product pictureStep 17
Finished product picture Crystal mooncake cooking tipsStrictly follow the formula proportions.Okay, jelly is not easy to set!