Main Ingredients:
Butter: 20g; Water: 10g; Whipping Cream: 12g; Egg Yolk: 22g; Cake Flour: 10g; Homemade Kiwi Brandy: 5g; Salt: 0.5g; Oil-free White Bean Paste: 180g; Purple Sweet Potato Powder: 15g.
Additional Ingredients:
Milk Cherry Filling: 300g.
Flavor: Milky; Technique: Baking; Time: Several hours; Difficulty: Easy.
Step-by-Step Cooking Process of Taoshan Purple Sweet Potato Cherry Mooncake
Dough Ingredients
Mix butter and water evenly
Add Kiwi Brandy
Pour in white bean paste
Mix well
Add whipping cream, egg yolk
Mix well
Add salt, cake flour
Mix well
Add purple sweet potato powder
Adjust to a dough of moderate softness, let it rest for 20 minutes
Divide the filling into 10 equal parts
Divide the dough into 10 equal parts as well
Flatten
Wrap in the filling
Seal and shape into a round ball
Roll slightly in purple sweet potato powder, allowing the top to stick a little
Place the end with purple sweet potato powder into the mooncake mold
Press down on the tabletop
Remove from the mold
Arrange on a plate, spray a little water
Place in the oven, top heat at 220 degrees, bake for 5 minutes
Out of the oven
