Purple sweet potato crisp ball(zi shu su qiu )

Purple sweet potato crisp ball

Introduction:

"I'm a post-80s, and I can cook when I'm a teenager, but I don't have a long time to play with baking. This kind of pastry is very good, and it's very successful the first time. After that, I've made it many times. The whole family loves it, especially my son. In the future, I will learn more about it to satisfy my hobbies and family's taste buds! ~”

Production steps:

Step 1: water and oil skin: mix 150g ordinary flour and 30g sugar powder evenly, add 40g lard to form non granular, and then add 60g water to make dough.

Step 2: Pastry: 100g low gluten flour into 50g lard rub into no particles, and then dough into pastry dough.

Step 3: Pastry: 100g low gluten flour into 50g lard rub into no particles, and then dough into pastry dough. In order to look good, I divided the pastry into two parts, one with 5g cocoa powder, the other with 2G Monascus powder, and then put the plastic wrap to wake up for half an hour.

In order to look good, I divided the pastry into two and a half grams, and then I added one gram of red koji.

Step 5: divide the water oil skin into 25g balls and the pastry into 15g balls for standby.

Step 6: steam and peel the purple potato, grind it with a spoon, add 50g condensed milk to increase the milk flavor, and divide it into 20g balls.

Step 7: put the pastry into the oil skin, wrap and seal.

Step 8: put it on the chopping board, roll it up like a cow tongue, and then repeat the steps.

Step 9: roll out the dough one by one, cover it with plastic wrap and wake up for 15 minutes.

Step 10: after waking up, cut it in half with a knife and divide it into two small dosage forms.

Step 11: roll the slice upward.

Step 12: turn it over and put in the purple potato stuffing. Push the bag up with your thumb and forefinger.

Step 13: wrap and shape.

Step 14: preheat the oven at 175 ℃ for 20 minutes.

Step 15: finished product of red yeast crisp

Step 16: finished product of cocoa cake

Step 17: close up! ~

Materials required:

Common flour: 150g

Low gluten flour: 100g

Lard: 90g

Purple sweet potato paste: 360g

Water: 60g

Sugar powder: 30g

Condensed milk: 50g

Cocoa powder: 5g

Monascus powder: 2G

Note: 1, my home oven is pocket type, different oven different temperature, try to do. 2. Purple potato steamed with skin, otherwise too much water will affect the effect of crisp. 3. Purple potatoes are sweet and condensed milk is sweet, so there's no need to add extra sugar. 4. If the dough sticks to the chopping board, you can lay a layer of preservative film on it, and then roll it out. It's easy to operate. 5. You can't put it into your mouth immediately after baking. You have to wait until it's cool to have the crisp taste of dregs.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zi Shu Su Qiu