Pour in golden syrup, oil and alkaline water and stir well.

Sift the Low Protein Flour and stir it evenly, then knead it by hand, cover it and let it rest for 2 hours.

Peel and cut the purple sweet potato into pieces and steam for 15 minutes with high heat.

After the purple sweet potato is steamed, pour it into a blender with milk together and blend it until puree.

Pour the purple sweet potato puree into a non-stick pan on low heat, add sugar, salt, cooking oil and maltose and stir fry until the texture is smooth, about 30 minutes.

Let the purple sweet potato filling cool for later use. If you prepare it before a day in advance, you can put it in the refrigerator for better operation.

Take the dough out and knead for 5 minutes until it smooth and feel elastic.

Divide the dough into 18 pieces, 20g each.

The dough is rounded by hand, flattened, wrapped in purple sweet potato filling (about 15g), and then put into the mould and press gently.

Preheat the oven to 170°C, spray some water on all doll mooncakes before entering the oven to prevent cracking during baking.

Bake at 170°C for 10 minutes, take it out and brush with a layer of egg yolk water, and bake for 5 minutes. (Please adjust the temperature and time according to your own oven)

After cooling down, put it in the box and let it "oil return" for at least 1 day to enjoy.