Purple potato egg tart (lard version)(zi shu dan ta zhu you ban )

Purple potato egg tart (lard version)

Introduction:

"Lard is really easy to use. Please use lard for wooden shoes with butter. Of course, don't be greedy, hehe."

Production steps:

Step 1: sift the flour.

Step 2: mix 40g lard with flour, sugar and salt, and add water in batches.

Step 3: knead into a smooth dough.

Step 4: sprinkle some thin flour on the chopping board and put the dough on it.

Step 5: roll the dough into rectangular pieces.

Step 6: take a proper amount of lard with a spoon and put it in the middle of the rolled dough.

Step 7: spread the preservative film and roll it flat with a rolling pin.

Step 8: after rolling the lard, tear off the preservative film.

Step 9: fold both sides of the dough to the middle and wrap the lard.

Step 10: pinch the upper and lower edges tightly and roll them into a rectangle.

Step 11: fold both sides of the patch toward the middle.

Step 12: refold.

Step 13: roll the dough into a rectangle.

Step 14: repeat the folding process for 2 times, and then roll it into a piece about 0.5cm thick.

Step 15: use the mold to cut out the round patch.

Step 16: put the cut dough into the egg tart mold and relax for 5 minutes.

Step 17: steamed purple potato (or not steamed, I like to eat soft, so steamed).

Step 18: dice.

Step 19: put evenly into the tarts.

Step 20: separate the yolk from the egg.

Step 21: add sugar.

Step 22: add condensed milk.

Step 23: add the sifted raw powder.

Step 24: stir to form a uniform paste without particles.

Step 25: add milk.

Step 26: mix well.

Step 27: pour the water into the skin of the tarts, about seven minutes full. Preheat oven 175 degrees, heat up and down, bake in the middle layer, bake for about 20 minutes, each oven has different firepower, please adjust.

Materials required:

Flour: 250g

Lard: 160g

Sugar: 20g

Salt: 3 G

Water: 120g

Raw powder: 10g

Eggs: 2

Milk: 100g

Purple potato: 1

Condensed milk: 5g

Note: dough must be rolled gently, or lard will be rolled out, ha ha.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Zi Shu Dan Ta Zhu You Ban