Flower purple sweet potato crisp(hua duo zi shu su )

Flower purple sweet potato crisp

Introduction:

"I like Chinese pastry very much. If time permits, I have to prepare lard to make pastry so that the taste of the pastry is closer to the memory. Of course, there are too many kinds of pastry and fillings now. Besides being affordable, I am healthy, and it is the best with my family's taste! Purple potato is also my favorite food. It has beautiful color and rich nutrition. We can use it to make a unique Chinese pastry: Chrysanthemum pastry and Bauhinia pastry. Let flowers bloom in my happy kitchen

Production steps:

Step 1: prepare the material. I steamed the purple potato in advance and put it in the refrigerator for freezing. I took it out for thawing when I used it

Step 2: coconut purple potato stuffing method: steamed purple potato mud dry, you can put some yogurt to mix, add 30g sugar and coconut

Step 3: stir well, let the coconut absorb the taste (you can use the cooking machine to make it more delicate, so it tastes better)

Step 4: knead the stuffing into about 35g small balls

Step 5: mix 100g flour and 50g lard into pastry, and put into the refrigerator to relax for 20 minutes

Step 6: mix 150g flour, 20g sugar, 40g lard and water to make water oil dough, and then put it into the refrigerator to relax for 20 minutes

Step 7: take out the loose pastry and water oil dough and divide them into small portions. Pay attention to that the water oil dough is slightly larger than the pastry (10 in total)

Step 8: take a portion of water oil skin dough and put a small pastry on it

Step 9: wrap up and close down

Step 10: roll with a rolling pin

Step 11: roll up from top to bottom and set aside

Step 12: wrap all the pastry in turn, cover with plastic wrap and wake up for 20 minutes

Step 13: roll out the dough roll firmly after waking up

Step 14: roll up from the bottom

Step 15: after finishing all the tasks in turn, cover it up again and wake up for 20 minutes (after waking up, repeat the "open and roll up" step again, three times in total)

Step 16: roll out the dough roll after waking up, and put coconut and purple potato paste on it

Step 17: Pack straight down, close down and roll out slightly

Step 18: make a few cuts on the side with a knife, and don't disconnect them in the middle

Step 19: turn the petals up, put the purple sweet potato stuffing up, and sprinkle a little purple sweet potato paste in the middle to form the embryo of chrysanthemum crisp

Step 20: make a few more Bauhinia pastries, divide the cake into five parts, and make two small cuts in the middle of each (not too deep, just cut the skin)

Step 21: pinch the two corners of each small portion into a leaf shape in the middle, and sprinkle with purple sweet potato paste in the middle

Step 22: finish all the flower cakes in turn, put them on the baking tray and brush a little egg liquid

Step 23: bake in 180 degree oven for about 25 minutes

Step 24: eat the best when it's hot

Materials required:

Flour: 250g

Lard: 90g

Purple sweet potato paste: 250g

Coconut: 30g

Sugar: 50g

Warm water: 60g

Yogurt: right amount

Note: to make pastry with butter and lard, the effect is good, the butter is more fragrant, salad oil is also good, but I personally prefer the traditional lard version; big bag pastry is easier than small bag pastry, and there is no time to make big bag pastry, and the level is very clear; but the note is that every step to relax the dough must not be saved; purple potato stuffing is very dry, use milk to mix it I like the taste of coconut, so I put some. I don't need to put the ones I don't like, but I must press the delicate taste.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Hua Duo Zi Shu Su