Homemade recipe for purple sweet potato mooncakes

With the approaching of the Mid-Autumn Festival, the supermarket shelves are filled with mooncakes of various sizes, reflecting the improvement of people’s living standards and their pursuit of food diversity. Nowadays, in order to satisfy consumers’ curiosity for novel tastes, mooncake manufacturers continue to innovate and introduce many unique flavors of mooncakes. For friends who prefer homemade food, homemade purple sweet potato mooncakes have become a popular choice. Next, briefly describe the steps to make homemade purple sweet potato mooncakes. The first step in making the mooncake skin is to mix an appropriate amount of alkaline water into preheated syrup, stir well, then add edible oil and continue mixing. After that, slowly pour sifted flour into the syrup-oil mixture and gently mix with a rubber spatula until a dough forms, then let the dough rest at room temperature for about two hours. As for preparing the purple sweet potato filling, first steam and peel the sweet potatoes. You can choose to press them into a mashed state with the back of a knife, or use a blender to make a smooth purple sweet potato puree. Next, heat a small amount of peanut oil in a pan, add the purple sweet potato puree, sugar, and tapioca starch, continue stirring until the oil is completely absorbed by the purple sweet potato puree, and the filling becomes firm due to the evaporation of moisture. Remove from heat and let cool. The natural sweetness and low water content of purple sweet potatoes make them an ideal choice for making mooncake fillings, while the addition of tapioca starch effectively enhances the cohesiveness of the filling, giving it a delicate translucent texture. As for the basic ingredients of the mooncake skin, they include 150g inverted sugar syrup, 200g low-gluten flour, 55g peanut oil, optional 10g custard powder, and 3g alkaline water. When making them, mix these ingredients in proportion and knead into a dough. Then, divide the prepared dough and filling into portions, with a recommended ratio of 1:2, meaning more skin and less filling. Finally, shape them into rounds for the subsequent wrapping process.