Purple potato egg tart(zi shu dan ta )

Purple potato egg tart

Introduction:

Production steps:

Step 1: prepare the ingredients.

Step 2: use 120 grams of flour, 35 grams of oil, 8 grams of sugar, 50 grams of boiling water and water oil noodles.

Step 3: mix up the water and oil.

Step 4: use 70 grams of flour, 35 grams of oil and a good pastry.

Step 5: roll the water and oil noodles into a rectangle and put the pastry at one third.

Step 6: fold.

Step 7: roll long and fold again.

Step 8: fold it three times and roll it up.

Step 9: cut 16 pieces.

Step 10: beat egg tarts with milk, eggs and 30g sugar.

Step 11: paste a little flour on the dough and knead the egg tart skin.

Step 12: pour in the egg tart water and put in the cooked purple potato.

Step 13: put it in the middle of the oven at 160 degrees for 25 minutes.

Step 14: baked.

Materials required:

Medium flour: 190g

Corn oil: 70g

Milk: 250 ml

Eggs: 2

Sugar: 68g

Purple potato: right amount

Boiled water: 50g

Note: the bottom of the egg tart must be thin and crisp after baking.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Dan Ta