1. Cook the purple potatoes. Peel and mash with fork. Add the sugar, butter and whipping cream. (If the mixture is too watery, thicken it with a small amount of starch.)
2. Divide the purple potato filling into 20g pieces. Roll the pieces into balls and refrigerate.
Pastry:
1. Put the icing sugar and butter into a big bowl. Whisk well.
2. Stir in the egg wash, whipping cream and coconut milk.
3. Sieve the cake flour and purple potato powder into the mixture. Knead well. Wrap in cling film and refrigerate for at least 1 hour.
Purple Potato Mooncake:
1. Take the pastry dough out of the refrigerator. Divide it into portions weighing 28g each and knead into a ball.
2. Place the dough under cling film. Then, flatten it into a circle with hand or rolling pin. The dough pieces should be thinner along the rim.
3. Wrap one piece of purple potato filling in the dough.
4. Sprinkle flour on the mooncake and mould. Knead into a cylinder and place it in the mould. Press lightly with hand.
5. Turn the mould upside down. Press 10 times and remove the mooncake.
6. Refrigerate the pressed mooncakes for 1 hour.
7. Preheat the Airfryer at 200°C for 10 minutes. Spray water on the mooncakes before placing them on the baking tray. Bake at 200°C for 4 minutes, and then bake at 180°C for 2 minutes.
8. Remove the baking tray along with the mooncakes. Brush on syrup and bake for 1 minute.
Tips:
Reheat the mooncakes in the Airfryer before consumption for better taste.
Syrup can be made by mixing 1 part of granulated sugar with 1 part of hot water.
Moon cake mold can be purchased at the baking shop
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