Soviet style purple potato moon cake-You Are Foodie

By Mildred
23

Soviet style purple potato moon cake

Holiday dessert -- Soviet style purple potato moon cake

Raw materials:Water skin: 160g medium gluten flour, 50g lard, 40g powdered sugar, 2G salt, 60g waterOil skin: 120g low gluten flour, 60g lardStuffing: 500g purple potato stuffing (650g purple potato paste, 130g fine granulated sugar, 25g milk powder, 1g salt, 50g milk, 10g glutinous rice powder50g butter, 50g edible oil)Specifications:15g water skin, 10g oil skin, 25g stuffing =50g X20 pieces

Step 1 . Purple potato stuffing: put butter, fine granulated sugar, milk powder and salt into a container, heat it over water to soften the butter.

Step 2 . Add milk and stir well.

Step 3 . After leaving the fire, add steamed, peeled and pressed purple potato puree, and stir well.

Step 4 . Add glutinous rice flour and mix well.

Step 5 . Heat the wok and pour in the cooking oil.

Step 6 . Pour in evenly mixed purple potato paste.

Step 7 . Stir fry purple potato puree evenly over medium low heat.

Step 8 . Stir fry until the purple potato puree is dark, thick and glossy. Put the fried purple potato puree into a container to cool.

Step 9 . Water dough: put medium gluten flour, lard, powdered sugar and salt into a container, stir well, and then add water several times to form a soft water dough.

Step 10 . Cover with plastic wrap and relax for 15-30 minutes.

Step 11 . Oilskin dough: quickly mix low gluten flour and lard and knead them into a pasty dough.

Step 12 . Cover with plastic wrap and relax for 30 minutes.

Step 13 . Division of dough and stuffing: 1 Water dough: divide the loose water dough into 20 parts, 15 grams each, and round it for standby. 2. Oil dough: divide the loose oil dough into 20 parts, 10 grams each, and round it for standby. 3. Stuffing: divide the purple potato stuffing into 20 parts, 25g each, and roll it round for standby.

Step 14 . Su style purple potato moon cake making: flatten the water dough with your hands, take an oil dough and put it in the center of the water dough.

Step 15 . Then press the oily dough with your thumb and use the tiger's mouth to push the water dough up.

Step 16 . Pinch tight. (be sure to completely wrap the water dough around the oil dough, otherwise the layer of the baked finished product is not obvious.)

Step 17 . Flatten the wrapped dough and roll it into an oval shape quickly.

Step 18 . It is rolled into a tube from outside to inside.

Step 19 . Cover with plastic wrap and relax for 15 minutes. (the first "rolling relaxation")

Step 20 . Place the dough that has been rolled loose for the first time vertically with the mouth closed upward, flatten it slightly with the palm of your hand and roll it out again.

Step 21 . Roll from outside to inside.

Step 22 . Roll into a long tube.

Step 23 . Cover with plastic wrap and continue to relax for 10 minutes. (the second "roll relaxation")

Step 24 . Roll the loose dough for the second time, put it horizontally with the mouth up, press it down to the center with your fingers, and then knead the dough on both sides with two fingers.

Step 25 . Press the flat dough with your palm again and roll it into a round skin with a slightly thicker middle and a slightly thinner surrounding.

Step 26 . Put the divided purple potato stuffing in the center of the "water and oil skin round crust".

Step 27 . Press the stuffing with your thumb and use the tiger's mouth to push the water and oil dough up and pinch it tightly.

Step 28 . With the mouth closed downward, flatten the wrapped Su style purple potato moon cake blank slightly by hand and put it into the baking pan

Step 29 . With the mouth closed down, flatten the wrapped Su style purple potato moon cake with your hand and put it into the baking pan.

Step 30 . Put it into an oven preheated 180 degrees in advance and bake for about 25 minutes until the cake crust bulges and is slightly colored.

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