Sweet Potato Mooncake YouTube from www.youtube.com
Description
Mooncakes are traditional Chinese pastries that are usually eaten during the Mid-Autumn Festival. They come in different shapes, sizes, and flavors, but the most common one is the round-shaped mooncake with a sweet filling. Sweet potato mooncakes are a variation of the classic mooncakes, and they are becoming more and more popular due to their unique flavor and texture. They are made of a sweet potato paste filling and a flaky pastry crust. In this recipe, we will guide you on how to make sweet potato mooncakes from scratch.
Prep Time
Preparing sweet potato mooncakes requires some time and effort, but the end result is worth it. The prep time for this recipe is approximately 2 hours. This includes preparing the sweet potato filling, making the dough, and assembling the mooncakes.
Cook Time
The cook time for sweet potato mooncakes is around 25 minutes. The mooncakes need to be baked in the oven at 350°F (180°C) until golden brown.
Ingredients
For the sweet potato filling: - 2 medium-sized sweet potatoes - 1/4 cup granulated sugar - 1/4 cup vegetable oil For the dough: - 2 cups all-purpose flour - 1/2 cup vegetable oil - 1/4 cup granulated sugar - 1/2 tsp baking powder - 1/4 cup water
Equipment
- Baking sheet - Parchment paper - Mixing bowls - Rolling pin - Mooncake mold
Method
1. Preheat your oven to 350°F (180°C). 2. Wash and peel the sweet potatoes. Cut them into small pieces and steam them until they are soft. 3. Mash the sweet potatoes and add sugar and vegetable oil. Mix well until you get a smooth paste. 4. In a separate bowl, mix the flour, sugar, and baking powder. 5. Add the vegetable oil and mix until the mixture becomes crumbly. 6. Gradually add the water and mix until the dough comes together. 7. Knead the dough for a few minutes until it becomes smooth. 8. Divide the dough into equal portions and roll each portion into a ball. 9. Flatten each ball with a rolling pin and place a spoonful of sweet potato filling in the center. 10. Wrap the dough around the filling and shape it into a ball. 11. Dust the mooncake mold with flour and press the dough ball into the mold. 12. Tap the mold gently to release the mooncake. 13. Place the mooncakes on a baking sheet lined with parchment paper. 14. Bake the mooncakes for 25 minutes or until golden brown. 15. Let the mooncakes cool before serving.
Notes
- You can add food coloring to the sweet potato filling to give it a more vibrant color. - You can also add nuts or dried fruits to the filling for extra texture and flavor. - Make sure to dust the mooncake mold with flour to prevent the dough from sticking.
- You can make the sweet potato filling ahead of time and store it in the refrigerator for up to 3 days. - You can also freeze the mooncakes before baking them. Just place them on a baking sheet lined with parchment paper and freeze for 1 hour. Then transfer them to a freezer bag and store for up to 1 month. When ready to bake, let them thaw for 30 minutes before baking. - If you don't have a mooncake mold, you can use a cookie cutter to shape the mooncakes. Just make sure to press the dough tightly around the filling to prevent it from leaking.
Post a Comment for "Sweet Potato Mooncake Recipe"