Sweet potato crisp(di gua su )

Sweet potato crisp

Introduction:

Production steps:

Step 1: knead the oil skin and pastry into a ball and relax for 20 minutes.

Step 2: divide the pastry into two equal parts.

Step 3: skin in oil.

Step 4: close down and do all the work in turn.

Step 5: press flat.

Step 6: roll it into a tongue.

Step 7: turn over and roll up from top to bottom.

Step 8: cover with plastic film and relax for 15 minutes.

Step 9: after relaxation, press flat again.

Step 10: roll out the length.

Step 11: roll up from top to bottom after turning over and relax for 15 minutes.

Step 12: take a portion of dough with the joint facing up, press the middle with your thumb, then turn it in diagonally, and wrap it into a round shape. Put it into the baking pan, brush the egg yolk liquid on the surface, sprinkle sesame seeds, preheat the oven 180 degrees, middle layer for 20 minutes.

Step 13: sweet potato filling method: sweet potato wash steamed add sugar.

Step 14: press the spoon into mud (you can also stir fry it to remove the moisture, I didn't stir fry it lazily).

Materials required:

Low powder: 320G

Water: 80g

Salad oil: 100g

Sugar: 40g

Note: although it's vegetable oil, it's also crisp

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: sweet

Chinese PinYin : Di Gua Su