1. The purple sweet potato is steamed, peeled, and sieved to puree. Add some yogurt and mix well, sour red and alkali blue. This yogurt can't be eaten after the finished product is made, but it can make the purple sweet potato become pinkish purple.
2. Water and oily skin: purple sweet potato mash, 150 grams of flour, 15 grams of sugar, 20 grams of lard or butter, a little salt, an appropriate amount of milk, and knead into a dough. After kneading, add film and let stand. Puff pastry: 100 grams of low flour, 50 grams of lard or butter, knead into a ball, do not add water, add oil if it is not soft enough. After kneading, add film and let stand. (Unfortunately, I obviously took the picture, but lost it inexplicably, Tian Lei~~~)
3. For the pastry made this time, first make the round pastry that was often made before: A. Wrap the pastry with water and oily skin, roll it up to form a long strip, and roll it up; repeat three times. B. Then cut it into two halves, flatten the cut surface down, and make it into slices.
4. C. Cut into the palm of your hand and put an appropriate amount of red bean paste filling; because this crisp is very small, the bean paste filling is not sweet enough at this point, but the bean paste will expand during the baking process. No, it is impossible to put too much in such a small size. Add some stuff. Press a bit of crushed apple or raisins in the middle of the red bean paste to add not only a bit of sweet and sour, but also fragrant ~~~; then wrap it and put it into the baking tray with the mouth down.
5. Then make straight-grained small square pastry: A. The round pastry is cut horizontally, this one is cut vertically;
6. B. Roll out a long strip with the cut surface down, which can be thinner; put stuffing on one end and roll it up along the length; the other strip is perpendicular to the previous one. Wrap both ends of the roll to make a small piece. Fang Baoer. Close down and enter the plate.
7. Preheat the oven to 180 degrees and bake the middle layer for 15 minutes
8. Take a bite. . . .
9. As shown in the figure, if the straight-grained pastry does not cover the second layer of skin, simply pinch the two ends and press on the bottom, and it will become a silkworm cocoon pastry! ! Ha, that's the one on the crisp side with a bite. . .
