Purple potato cake(zi shu xiao su bing )

Purple potato cake

Introduction:

"I always use lard or salad oil to make such desserts, but lard has the best effect and the best taste, while salad oil is the worst. It's not as fragrant and crisp as lard. I used cream to make this purple potato pastry, but I didn't expect that the effect was quite good. It's very crisp and crumbling as soon as it was broken off. Using purple potato as stuffing is also the reason why this purple potato pastry is very good 1、 Purple potatoes are Shasha and sweet. The whole cake is crisp and loose inside and outside. It's great! "

Production steps:

Step 1: knead the flour and sugar into the dough. The dough is not sticky.

Step 2: method of pastry: Mix Cream and flour evenly, press and knead them into a ball with scraper, the soft and hardness of the pastry should be the same as that of the oil skin, and put the pastry into the refrigerator for standby.

Step 3: filling method: peel and wash the purple sweet potato, steam it, then pound it into mud, add sugar and condensed milk, stir it evenly, knead the mud like material into a ball, cut it into 10 small balls, and put it in the refrigerator for storage.

Step 4: purple potato pastry production process: after kneading the skin, pastry and filling, cover them with plastic film and relax for 15 minutes

Step 5: divide the dough and pastry into 10 small dough and roll them round

Step 6: flatten the oil skin, put the pastry in the middle and wrap it

Step 7: wrap in the pastry

Step 8: tighten the oil skin joint and turn it upside down

Step 9: flatten it slightly with a rolling pin and roll it into an oval shape

Step 10: gently roll the dough with the palm of your hand and make a circle and a half

Step 11: relax for 15 minutes

Step 12: roll the loose dough into long dough again

Step 13: roll up again for about two and a half laps and relax for about 15 minutes

Step 14: gently press the loose dough with your hand, roll it into a round shape and wrap it in the stuffing

Step 15: pack in the stuffing and squeeze the dough tightly

Step 16: put the end of the pie down and gently press it into a round flat shape

Step 17: brush the surface with egg yolk

Step 18: dip one end of the rolling pin with water, then dip it with black sesame seeds, press it on the surface of the cake, preheat it in the oven, middle and lower layers, 200 ℃ for 20 minutes.

Materials required:

Oil skin: low gluten flour: 150g

Cream: 75g

Fine granulated sugar: 28g

Water: 58G

Pastry: low gluten flour: 150g

Filling: purple potato: 2

Condensed milk: a little

Sugar: 35g

Note: 1. Every time the dough is rolled, it's better to let it relax for more than 10 minutes, so the gluten will not be too strong and it's easier to operate; 2. I use cream or lard this time; 3. After the pastry and stuffing are finished, it must be put into the refrigerator for refrigeration, so it's not easy to stick to my hands.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Zi Shu Xiao Su Bing