Purple potato egg yolk crisp(zi shu dan huang su )

Purple potato egg yolk crisp

Introduction:

"Although the process of making pastry is tedious and uncomplicated, it needs more practice to make it well. What I do usually needs to continue to work hard. The bean paste cooked by myself is not very sweet. It's boiled lard with butter. If it tastes crisp, it's still a pastry to keep or give away for the new year."

Production steps:

Step 1: divide the bean paste and egg yolk, add 25 grams of bean paste and egg yolk

Step 2: take the bean paste and wrap the yolk

Step 3: make a good bean paste and egg yolk filling

Step 4: mix the flour and purple potato powder, add sugar and softened butter to form granules, and then add water to form a smooth dough. Cover with plastic wrap and relax at room temperature for 30 minutes

Step 5: all the ingredients of the pastry are also mixed into dough, and relax at room temperature for 30 minutes

Step 6: divide the rest oil skin into small dosage forms of 24g each, and the pastry into small dosage forms of 18G each

Step 7: take a piece of water oil skin and press it into a circle, then wrap it with pastry

Step 8: push the pastry up slowly and wrap it well. Try not to let out the pastry

Step 9: wrap it all

Step 10: roll the round dough into a tongue shape

Step 11: gently roll up from one end with your hand

Step 12: roll all the plastic film on the back cover and let it stand for 15 minutes

Step 13: roll the dough vertically into an oval shape and make it as long as possible

Step 14: roll up again

Step 15: cover with plastic film and let stand for 20 minutes. That is to say, rolling twice, rolling twice and standing twice

Step 16: cut the dough in half

Step 17: cut face down and press to form a round cake

Step 18: add the bean paste and egg yolk pastry

Step 19: wrap it with tiger mouth, push it up slowly and wrap it up

Step 20: pack all and relax for 20 minutes

Step 21: put into the oven preheated 170 degrees and bake for 20-25 minutes

Materials required:

Medium gluten flour: 145g

Purple potato powder: 10g

Butter: 50g

White granulated sugar: 5g

Water: 65 g

Low powder: 120g

Red bean paste: right amount

Salted egg yolk: right amount

Note: 1 butter can be changed into salad oil or lard, I use butter to do the crisp effect is also very good, 2 dough each time the time to stand in place, so as to ensure that the crisp taste. Let the egg yolk crisp cool, when eating can be re oven heating

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Zi Shu Dan Huang Su