Golden Sand Pork Floss Mooncake

Group photo of materials.

Sprinkle the salted egg yolk with a little white wine and bake in the oven at 160°C for 8 minutes.

Let it cool after coming out of the oven.

Crush the salted egg yolks and put them into a large bowl together with the meat floss and Thousand Island dressing.

Mix into a moist golden sand pork floss filling; the filling should be able to be shaped into a ball.

Mix corn syrup, corn oil, and lye water evenly.

Add flour and mix into a slightly softer dough.

Divide the dough into two parts, adding purple sweet potato powder and spinach powder separately. After adding the powder, the dough is neither too soft nor too hard, just right; the spinach dough is used to make the leaf parts, and the amount should not be too much.

Due to the lye water, the purple sweet potato dough changed from its previous purple to indigo; the ratio of the dough to the filling is 2:8, so the total of the two types of dough is 10 grams, and the filling is 40 grams, each weighed and rolled into a ball.

Take a purple sweet potato dough and flatten it, then put the filling on top.

The package is packed securely; the other few are being processed one by one.

Sprinkle a little flour inside the grape mold, place the green dough on the leaf area, and tidy up the edges.

Lightly coat the main dough with a thin layer of flour and shape it into an oval.

Put it into the mold.

Invert it, press down lightly twice on a baking tray lined with parchment paper, and it will release easily from the mold.

All pieces are completed, the mooncakes shaped like purple grapes are done; the oven starts preheating to 180 degrees.

Shape aluminum foil into an n-shaped canopy, place it in the preheated oven together with the mooncakes, and bake for 5 minutes first.

Brush a layer of egg yolk on the surface after taking it out.

Return it to the oven and bake for 15 minutes.

After coming out of the oven, let it cool for a few minutes before transferring it to the cooling rack; the mooncakes brushed with egg yolk surprisingly have a kind of vintage wrought iron charm.

Using the same recipe and the same method, replace the purple sweet potato powder with red beetroot powder and bake 6 pieces; use a foil "tent" throughout to prevent browning, do not brush with egg wash, and the color of the baked goods will be purplish-red, closer to the actual color of grapes.

Golden sand pork floss mooncake, savory and delicious, take a bite, very satisfying!