Purple sweet potato crisp(zi shu su )

Purple sweet potato crisp

Introduction:

"In fact, it's a very unsuccessful purple potato pastry in appearance, because I cut corners on the water and oil skin and didn't put the main ingredients of the pastry, so I didn't get the layers of pastry in the end. However, I don't reduce the ingredients of the pastry, so the taste of the purple sweet potato pastry is only poor on the appearance, and it's still quite good on the taste. Besides, if you put so much less oil, you can feel at ease and feel less guilty. Those who pursue the perfect effect and taste will be disappointed if you don't follow my method! "

Production steps:

Step 1: knead 125g flour with 60g boiling water, 30g cold water and 20g sugar to make hot dough. 65 grams of flour, 35 grams of lard and pastry.

Step 2: roll the hot dough into thin slices and spread the pastry on the dough.

Step 3: fold it up and down from one third, roll it flat, then fold it in half, and repeat three times.

Step 4: roll out the strip for the last time.

Step 5: cut into small pieces and roll out.

Step 6: prepare the purple potato filling.

Step 7: wrap in purple potato filling.

Step 8: close down.

Step 9: drain into the baking pan, brush the yolk, 180 degrees, about 25 minutes.

Materials required:

Flour: 190g

Lard: 35g

Water: 30g

Sugar: 20g

Boiling water: 60g

Purple potato stuffing: right amount

Egg yolk: right amount

Note: knead the dough and wake up for about 20 minutes.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Su