Purple Sweet Potato Snow Skin Mooncake. 紫蕃薯冰皮月饼

Ingredients 用料 (冰皮 Snow Skin)
45g Glutinous Rice Flour 糯米粉45克
35g White Rice Flour 粘米粉35克（大米粉）
20g Wheat Starch 小麦淀粉20克（澄面）
18g Vegetable Oil 植物油18克
185g Milk 牛奶185克
35g Icing sugar 糖粉50克

Filling ingredients馅用料:
1 whole purple sweet potato without peel about 80g 一个80克紫色蕃薯
10 gm sugar 糖10克
15g vegetable oil 植物油15克
15g coconut cream 椰浆15克
10gwheat starch 小麦淀粉10克
10g water 水10克

Or

220g lotus paste 莲蓉馅220克
15g melon seeds 瓜子15克

Method for Purple Potatoes Filling紫蕃薯馅做法:
1. Place washed purple potatoes with skin into a small pot and cover the potato with enough water. Boil it over a stove for half an hour or until potato is cooked. 将紫蕃薯放进一个小锅， 加水盖过蕃薯煮熟。


2. Remove potato from fire once it is cooked. Peel off the skin. Use a fork to smash the potato while it is hot. 将煮熟的紫薯去皮。乘热用勺子压成泥。


3. Press sweet potato through a fine sieve. Set aside  a tablespoon of potato. Add sugar into the rest.  Mix wheat starch with water, then pour into the mashed sweet potato. Stir in coconut cream and oil. Transfer to a non-stick pan and cook over medium heat. Stir occasionally until most of the moist is dried up and the wheat starch is cooked through. Cover with plastic wrap and chill in fridge for later use.然后过筛一遍成幼滑薯蓉。加糖。澄麵粉加水先拌勻，跟椰奶一起拌入紫薯蓉中，最後加油。转置不黏底锅中，用中火炒至澄麵粉熟透和乾身。蓋好，放入雪櫃中，備用。

Method for snow skin 制作冰皮
1. Combine milk, vegetable oil (sunflower/corn oil) and icing sugar together. Do not use olive or peanut oil. As the aroma for the oil is too strong.
将牛奶、植物油（选择如玉米油、葵花籽油等色浅无味的植物油，不要用橄榄油、花生油等有特殊气味的油）、糖粉倒入碗里，搅拌均匀




2. Combine glutinous rice flour, white rice flour and wheat starch  in a bowl. Add the above 1 and also 1 tablespoon purple smashed potato into flour and mix them well.
糯米粉、粘米粉、小麦淀粉倒入另一个碗里。将上一步的牛奶混合物和紫蕃薯慢慢倒入粉类里，边倒边搅拌，直到混合均匀

3. Sieve the liquid mixture 1-2 times
混合好的粉浆，过筛1-2遍

4. After sieved, cover the bowl of mixture with cling wrap and put into boiling water to steam for 25min.
过筛后，静置半个小时。表面盖上保鲜膜，放入烧开水的蒸锅，大火蒸25分钟

5. Immediately after steam, remove from heat and use a pair of chop stick to stir the dough into a smooth dough.
蒸好的面糊，趁热用筷子用力搅拌，直到变得顺滑均匀

6 Let the dough cool down and then store in fridge.
面糊冷却后使用。同样，如果想尽快冷却，可摊薄在盘子里，放入冰箱

7. Prepare some kou fen (fried glutinous flour). You may fry some glutinous flour in low fire  if you do not have ready made kou fen. Remove from heat once it turn light yellow. Kou Fen is done.
准备一些糕粉，如果没有现成的糕粉，将糯米粉放入锅里小火翻炒，炒到微微发黄。蘸少许品尝，没有生粉味道，就表示熟了。冷却后即为糕粉

8. Add melon seeds to lotus paste.
将瓜子加进莲蓉馅。

9. When the snow skin dough is cold, divide the dough and lotus paste filling into small portion. Snow skin is 25g and lotus filling is 47g and purple sweet potato filling is 47g
冷却后的冰皮面糊与莲蓉馅和紫蕃薯馅分别分成小份. 则冰皮分成25克1份，莲蓉馅分成47克1份,  紫蕃薯馅分成47克1份。

10. Put snow skin dough on hand and flatten it. Place filling on the snow skin. Wrap the lotus filling with the skin.
将冰皮放在手心压扁。然后把莲蓉馅或紫蕃薯馅放在冰皮上。用冰皮把馅 包起来，收口捏紧

11. Sprinkle some kou fen(cooked glutinous flour) into mould, shake  off excess flour. Lightly coat mooncake with cooked kou fen. Shake off any excess flour. Place into a mooncake mould. Press to print the pattern. Repeat this step until finish all the dough and fillings. Store the mooncakes into an air-tight container. Refrigerate for few hour. Serve it cold.
月饼模里撒一些糕粉，晃一晃，使糕粉均匀的沾在月饼模上，再把月饼模在手心磕一磕，将多余的糕粉磕出来。把包好的面团放入月饼模。压出月饼形状。到这一步，冰皮月饼就做好了。做好的冰皮月饼，放冰箱冷藏数小时后再食用，口感最佳。

You may be interested in my other post:
1.Snow-skin-mooncake (Instant Method)