Why not surprise your family with a delicious homemade treat this year? Try our latest recipe for Sweet Potato Cranberry Mooncakes—a delightful twist that’s sure to impress everyone at your Mid-Autumn celebrations! 
With a soft, buttery crust and a sweet, tangy filling, these mooncakes are as fun to make as they are to eat. Gather your ingredients and get ready to create something special in the kitchen with Thermomix®!
Ingredients:
- 50 g rock sugar powder (see tips)
- 80 g butter, softened
- 45 g maltose syrup
- ¼ tsp salt
- 2 eggs, plus extra 1 beaten egg
- 250 g cake flour, sieved
- 20 g milk powder
- ½ tsp baking soda
- 400 g water
- 450 g sweet potatoes, cut into cubes
- 70 g dried cranberries
- 10 g white sesame seeds (optional)
Preparation:
- Place rock sugar powder, butter, maltose syrup, salt, 2 eggs in mixing bowl, mix 1 min 30 sec/speed 2.5.
- Add cake flour, milk powder and baking soda, mix 1 min/speed 3. Transfer to silicone mat and shape dough into round shape. Cover with cling film and leave to rest for 30 minutes.
- Place water in mixing bowl. Place sweet potatoes cubes in Varoma dish. Set Varoma into postion, steam 15 min/Varoma/speed 1. Clean mixing bowl. Let sweet potatoes cool for at least 10 minutes.
- Place cooled sweet potatoes and dried cranberries in mixing bowl, mix 30 sec/speed 3. Divide into 15 portions (approx. 33 g each).
- Divide dough into 15 portions (approx. 30 g each) and roll into ball shape. Cover with cling film.
- Preheat oven to 190°C. Line baking tray with baking paper.
- Place dough in palm of your left hand and flatten it, place the filling in the dough, then transfer both together to the palm of your right hand by flipping over. Spread the dough along the filling to completely cover it, then gently roll it into a ball shape. Place it on prepared baking tray. Repeat steps with remaining doughs and fillings.
- Bake on middle rack for 10 minutes (190°C). Take out baking tray. By using pastry brush, brush mooncakes with egg wash and sprinkle white sesame seeds on top. Continue to bake for another 5 minutes (190°C) or until golden brown.
Tip: To make rock sugar powder, place rock sugar, grind Turbo/2 sec/2 times.
红薯蔓越莓月饼
食材
- 50克冰糖粉（参考贴士）
- 80 克 牛油，室温软化
- 45 克 麦芽糖
- ¼ 茶匙 盐
- 2个蛋，额外准备1个打散的鸡蛋
- 250 克 低筋面粉，过筛
- 20 克 奶粉
- ½ 茶匙 小苏打
- 400克水
- 450 克 红薯，切成方块
- 70 克 蔓越莓干
- 10克 白芝麻（可省略）
做法
- 将冰糖粉、牛油、麦芽糖、盐和2个蛋放入主锅，以 1分 30秒/速度 2.5 混合。
- 加入低筋面粉、奶粉和小苏打，以1 分/速度 3 混合。转移到烘培矽胶垫上，将面团搓成圆球状。裹上保鲜膜，静置30分钟。
- 将水倒入主锅，将红薯排放在蒸锅内。架上蒸锅组，
以15分/Varoma/速度 1蒸煮。取下蒸锅组，清洁主锅。让蒸好的红薯放凉至少 10 分钟。 - 将已放凉的红薯和蔓越莓干放入主锅，以30 秒/速度 3搅拌。将馅料分成 15 份（每份约 33 克）。
- 将面团分成15份（每份约30克），搓成球状。盖上保鲜膜
- 预热烤箱至190°C。将烤盘铺上烘培纸。
- 将面团放在左手手掌上压扁，将馅料放在面团上，然后翻转到右手手掌上。将面团沿着馅料裹上，完全覆盖馅料，然后轻轻搓成球形。排放在准备好的烤盘上。重复步骤于剩余的面团和馅料。
- 放入烤箱中层烘烤 10 分钟 (190°C)。取出烤盘。用烘培刷在月饼上刷上蛋液，撒上白芝麻。继续烘烤 5 分钟 (190°C) 或直至呈金黄色。
贴士: 欲制作冰糖粉，将冰糖放入主锅，以Turbo/2 秒/2 次研磨。
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