Never forget that dream purple(wang bu le na yi mo meng huan zi zi shu su )

Never forget that dream purple

Introduction:

"Before baking, I didn't know there was purple potato. When I saw the purple potato pasta made by others, I began to study purple potato. It was so good that I couldn't control it. A few days ago, I saw a friend make this purple potato crisp. I feel very beautiful. I'm worried that I can't make it, but I really want to try it. In particular, the circle by circle of purple makes me unforgettable for a long time. Last night, I started to stir up after dinner, and I succeeded step by step. What excited me most was the moment when purple potato cake came out of the oven! Smell that attractive fragrance, regardless of the hot stimulation, a bite down, wow! The skin outside is really crisp! The purple potato filling inside is sweet and fragrant. It's delicious! Never do friends must try! According to my prescription, you can make delicious purple potato crisp. You must try it

Production steps:

Step 1: put all the ingredients in the oil pan and stir

Step 2: the dough doesn't stick

Step 3: put the pastry in another pot

Step 4: knead into dough, also very handy, here we should pay attention to purple potato must fry dry.

Step 5: put the pastry on the skin

Step 6: wrap up and close up

Step 7: "growing oval"

Step 8: then roll it up again

Step 9: roll it up, turn it 90 degrees and roll it out

Step 10: roll it up again and rub it long

Step 11: cut into 12 small dosage pieces of uniform size

Step 12: divide the purple sweet potato into 12 pieces

Step 13: roll the small dosage piece upward, and the thread will appear on the surface

Step 14: take a filling and wrap it in the crust

Step 15: wrap it up and close it down

Step 16: put the baking tray for baking: 166 degrees lower layer for 20 minutes (my oven has only two layers of temperature for reference only) or flying snow: 185 degrees middle layer for 20 minutes

Materials required:

Oilskin: common flour: 100g

Pastry: Flour: 55g

Oil skin: sugar powder: 20g

Oil skin: lard (butter): 30g

Oil skin: water: 40g

Pastry: purple sweet potato paste: 20g (to be steamed and dried)

Pastry: lard (butter): About 40g

Filling: purple sweet potato paste: about 360g

Precautions: 1. When making pastry, the purple sweet potato paste must be cooked and then fried. It is not purple sweet potato stuffing. If there is too much water in it and the dough is too thin, the flour needed will be increased. 2. Feixue is that each puff is further divided into two. I changed it a little. It's the whole puff. It can also produce patterns, and it's easier to make.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: other

Chinese PinYin : Wang Bu Le Na Yi Mo Meng Huan Zi Zi Shu Su