Beijing style purple potato moon cake with pulp extraction


190g syrup
300g flour
75ml olive oil
Proper cooked flour
Proper amount of organic kitchen natural super raisins


Step 1
Stir fry the flour until yellowish and set aside.

Step 2
Cook the syrup and let it cool.

Step 3
Add olive oil and syrup to the flour and grasp well with your hands

Step 4
Knead into a smooth and delicate dough with moderate hardness and softness

Step 5
Add an appropriate amount of cooked flour and raisins to the fried purple potato filling.

Step 6
Shake well again and divide into 20 grams of each filling.

Step 7
Divide the purple potato into 20g each and the cake skin into 30g each.

Step 8
Take a crust dough, flatten it with your palm, and put a filling on the crust.

Step 9
Wrap the filling with the crust and push it up slowly until it is completely closed.

Step 10
Mold powder spraying

Step 11
Put the wrapped cake into the mold.

Step 12
Gently press out, drain into the baking pan, brush the egg liquid on the upper layer, preheat the oven at 210 ℃ for about 15 minutes

Step 13
Take it out and let it cool.