Purple sweet potato and coconut cake(zi shu ye rong su )

Purple sweet potato and coconut cake

Introduction:

Production steps:

Step 1: steam the purple potato and rub it into mud;

Step 2: add proper amount of flour;

Step 3: mix the purple sweet potato paste and flour to form small particles;

Step 4: add proper amount of water and lard to make purple potato dough;

Step 5: add lard to flour;

Step 6: mix to make dough

Step 7: mix them into dough, cover them with plastic film and relax for 20 minutes;

Step 8: divide and weigh: divide the loose purple potato oil skin and pastry into 6 small parts;

Step 9: roll the purple potato skin into a circle, put the pastry into a ball in the center, and wrap the pastry into a ball with the skin;

Step 10: after finishing them all, cover them with plastic film and relax for another 20 minutes;

Step 11: put the butter in the microwave oven for one minute and turn it into liquid;

Step 12: add coconut and sugar;

Step 13: mix well so that the coconut stuffing is ready;

Step 14: roll the pastry ball into long strips with a rolling pin;

Step 15: roll it up;

Step 16: turn the horizontal bar into a vertical bar, make the closing up upward and flatten it;

Step 17: roll the dough into long strips with a rolling pin;

Step 18: roll up again;

Step 19: continue to relax for 10 minutes;

Step 20: open the dough downward, press it down and cut it into two pieces;

Step 21: roll it into a circle with a rolling pin;

Step 22: pack the stuffing into a ball;

Step 23: draw a cross knife on the surface;

Step 24: put into the preheated oven, middle and lower, 180 degrees, 25 minutes.

Materials required:

Oilskin: low gluten flour: 100g

Purple sweet potato paste: 100g

Water: 100g

Lard: 60g

Salt: 2G

Pastry: low gluten flour: 120g

Filling: butter: 80g

Coconut: 150g

Sugar: 80g

Precautions: 1. Prepare coconut stuffing: beat butter in microwave oven for one minute, then add coconut and butter and stir evenly; 2. Make skin: use part of purple sweet potato mud instead of flour in oil-water skin, and then rub it into pieces; then mix the oil-water skin and shortening skin separately and relax the plastic film on the back cover for 20 minutes; do not expose the stuffing when wrapping the shortening filling in oil-water skin; 3. Fold the shortening skin Methods: first roll the long dough, then roll it up, then rotate it 90 degrees, then roll it up, then roll it up, and then relax for 10 minutes; 4. When the dough is finished, press it up, press it into two sections, roll it into a circle as far as possible, and wrap it in the prepared coconut stuffing; 5. After wrapping, draw a cross knife on the surface, put it into the preheated oven, middle and lower layers, 180 degrees , 25 minutes.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zi Shu Ye Rong Su