#aca烤明星大赛#purple Sweet Potato Crisp

#aca烤明星大赛#purple Sweet Potato Crisp

1. First take 151g flour and put it in a bowl, then add 57g oil and 62g water, stir it evenly and knead it into a dough. The dough should be slightly softer, and then set aside to proof for 30 minutes. Put the ghee on the flat dough and wrap it up, then cut it into small pieces, knead it into small circles, and then flatten it with a rolling pin.

2. Take a piece of water and oil and press it into a circle, wrap it with shortbread, and knead it into a circle by hand

3. Divide the water and oil skin and puff pastry into equal small balls,

4. Water and oily skin: 20g, shortbread: 15g

5. Roll the round dough into an oval long strip, and roll it out as thin as possible

6. Gently roll up from one section with your hands to form a cylindrical shape and let stand for 15 minutes

7. Roll the cylindrical dough vertically into an oval shape, roll it up, and let it stand for 20 minutes. That is, roll it out twice, roll it twice, and let it stand for two times

8. .Cut the middle of the cylindrical dough, with one end of the cut facing down, press the dough with your right hand, and press the dough into a circular shape.

9. Wrap the purple sweet potato dumplings with the dough, close it down, and evenly place it in a baking tray lined with tin foil or tarp

10. ACA/North American electric oven 170 degrees, 20 minutes

Tips:

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