Purple potato omelet mooncake
By VicentaLakin
more than half of this month's bread is made of peach cakes, the other half is wide-range. in contrast, peach cakes are easier to operate, and the results are more colorful
Recipe Recommendations
- Purple sweet potato Japanese peach mountain peel 150g
- Lotus paste filling 150g
- salted egg yolk of 6
- sweetening
- roast
- several hours
- ordinary
Steps for Purple potato omelet mooncake
1
Plot out the lilies
2
Squeeze it with your hands
3
taking a yolk and a lotion plating together, 30 g in group, and then recharging the six yolk and the corresponding lotion in reserve
4
Take a piece of what's called a lotion and press the center to get out of the pit
5
Put in the yolk that corresponds to his group
6
Move the lotus up slowly and cover the yolk evenly
7
Until it's sealed and sealed
8
We'll wrap up all the lilies and the yolk
9
Take a potato-flavored peach peel
10
同样Squeeze it with your hands
11
we'll split it into 20 g and we'll do it. circle
12
Take a potato skin with a thumb in the center and press the pit
13
Put it in a ready omelet
14
Scratch the skin up slowly and keep it evenly covered. Feeds
15
Until it's wrapped and sealed
16
Wrap everything up
17
Put it in the oven
18
Put the molds on the outside of the bagel and press the flowers down
19
And then all the pies come out of the flowers
20
Spray a thin surface
21
It's in the middle of a preheated oven. 160 degrees baked for about 12 minutes
22
It'll just be cool and safePurple potato omelet mooncake Make Tips
1. Whether it is the filling or the Pyi skin, they both need to be thoroughly kneaded before use. This will give them better extensibility and make them easier to handle when wrapping; 2. Here I am using a 50g mooncake mold. Generally, a 1:1 skin-to-filling ratio works for Pyi mooncakes, but since the filling contains an egg yolk this time and the yolk is quite heavy, I adjusted the weight to a 4:6 ratio, which means 20g for the skin and 30g for the filling;