Cooking Steps

1. 

   Step1:Prepare the material

2. 

   Step2:Mix the milk, sugar and vegetable oil for making ice skin, until the sugar melts completely and no oil drops can be seen. General edible oil is OK. But can't choose flower oil, tea oil and other strong taste. I use sunflower seed oil.

3. 

   Step3:Then add glutinous rice flour, glutinous rice flour and clear noodles. Stir until there is no pimple. The batter is thin and smooth. At this time, you can also add a small amount of amaranth juice or other colored fruit and vegetable juice, or add some purple potato puree. Color the ice skin.

4. 

   Step4:Cover the dough with fresh-keeping film and steam for 20 minutes. Steam the batter.

5. 

   Step5:At the same time, steam the purple potato. Add milk and sugar to crush it and turn it into purple potato mud.

6. 

   Step6:Add a little glutinous rice flour to the pot and stir fry until the color is yellowish. Or cover it with high heat for 3 minutes in the microwave oven. Make the cake flour by yourself.

7. 

   Step7:Spread a layer of fresh-keeping film on the table. You can also sprinkle some cake powder to prevent sticking (I don't think it's necessary). I am a 50g moon cake mold. So I use a ball digger or spoon to divide the purple potato mud into about 20g each. Generally, 1-1 or 3-2 of skin and filling are OK.

8. 

   Step8:The steamed ice batter is like thi

9. 

   Step9:Take out the ice batter while it is hot. Knead the dough until it is smooth as shown in the figure (the cooked flour is easier than the raw flour). Then put it into the container and seal it, and then wake up the dough for about 2 hours. It is not allowed to wrap it with the fresh-keeping film directly, because the wake-up dough needs to have proper expansion space.

10. 

    Step10:Divide the ice dough into about 25g each. Press flat with your palm. (it's more sunken and less skinned today, so it's less skinned. It feels good too.

11. 

    Step11:Wrap the purple potato stuffing in the ice skin. The seal is toward the inside of the mold.

12. 

    Step12:Use mold to print moon cakes into various shapes and patterns. (I think 50g is too small) they all say that some cake powder should be sprinkled in the mold to prevent sticking. My ice skin is not sticky. Adding cake powder will affect the beauty of the moon cake. So there is no cake powder at all.

13. 

    Step13:Finished product drawin

14. 

    Step14:Sealed container and refrigerated for a few hours will taste better and shape better.

15. 

    Step15:A layer of egg yolk liquid is brushed on the outside of the frozen moon cake. It will become like this when it is baked in the oven for 10 minutes. Although it is not an authentic Cantonese moon cake, it tastes great.

16. 

    Step16:Take a big pictur