[beijing] Osmanthus Purple Sweet Potato White Skin Crisp

[beijing] Osmanthus Purple Sweet Potato White Skin Crisp

1. Let’s make the filling first, cut two small purple potatoes into cubes, and steam them for about 20 minutes

2. Chopsticks can be easily inserted into the purple sweet potato, which means it has been steamed.

3. Wait for the temperature to drop slightly, and pour out the steamed water.

4. This is all the ingredients in the filling part. Steamed purple sweet potato, powdered sugar, sweet-scented osmanthus

5. The two small purple sweet potatoes I used are about 318 grams after being steamed. There are big and small purple sweet potatoes, and the amount is not very strict.

6. Mash the purple sweet potato with a spoon

7. Add 50 grams of powdered sugar and 20 grams of sweet-scented osmanthus.

8. Knead all the ingredients into balls and cover them with plastic wrap to prevent the surface from drying out (At this point, the filling part has been completed.)

9. Let's make water oil leather. This is the whole material of water oil leather. All-purpose flour, powdered sugar, lard, salt, water

10. Add 200 grams of all-purpose flour, add 80 grams of lard, add 2 grams of salt, add 30 grams of powdered sugar, and then add 110 ml of water, all at once into the bread machine bucket.

11. Turn on the bread machine and execute the automatic dough mixing program, about 15 minutes.

12. During the execution of the program in the bread machine, we will make the shortbread, which is all the ingredients needed for the shortbread. Low-gluten flour, lard

13. 180 grams of low-gluten flour, add 90 grams of lard.

14. Use your hands to combine all the materials into a smooth dough

15. Put the pastry dough into the fresh-keeping box and cover it to prevent the surface from drying out.

16. Now the dough mixing program of the bread machine is over, take out the dough. The dough that has just been conditioned by the bread machine is very soft, but the toughness has not yet reached the best effect, and a second haircut is needed.

17. Knead the dough again with your hands, not too many times, about a dozen times.

18. Put the kneaded dough into a fresh-keeping lunch box and cover it to prevent the surface from drying out. Let stand for about 15 minutes

19. After 15 minutes of standing the dough, the toughness is very satisfactory. After weighing the total weight of the dough, divide the dough into 20 equal parts.

20. The dough divided into 20 equal parts should also be placed in a fresh-keeping box with a lid to prevent the surface from drying out. Don't worry, because the dough contains fat, it won't stick to each other.

21. Weigh the total weight of the pastry dough made before, and divide it into 20 equal parts.

22. Each portion is kneaded into small balls and placed in a fresh-keeping lunch box, with the lid closed to prevent the surface from drying out.

23. Let's complete the most important pastry wrapping process. Take a portion of water and oily skin dough

24. The water-oil skin is very soft, just press it directly with your hands.

25. Take a shortbread ball and place it on top of the water and oil dough

26. Wrap the shortbread with water-oil pastry.

27. After wrapping, the folds face up

28. Flatten

29. Use a rolling pin to roll both sides into a tongue shape

30. Roll up from one end

31. Place the 20 noodle rolls in the fresh-keeping box and close the lid to prevent the surface from drying out. Let stand for 15 minutes

32. In the process of standing the dough rolls, we divided the previously weighed purple sweet potato fillings into 20 equal parts.

33. Divide 20 portions of stuffing into small balls and cover them with plastic wrap to prevent the surface from drying out.

34. After standing for 15 minutes, take a dough roll with the joint facing up.

35. After pressing it down, use a rolling pin to roll it out into tongues on both sides.

36. Roll up from one end again, the second roll of dough looks slightly fatter than the first.

37. Place the 20 secondary dough rolls in the fresh-keeping box with a lid to prevent the surface from drying out. Let stand again for 15 minutes

38. After standing for 15 minutes, take a noodle roll and make a mark in the middle with chopsticks.

39. Turn up both sides

40. Flatten

41. Roll out the dough with a rolling pin, and wrap a purple sweet potato filling.

42. Wrap it up and arrange it into a circle with the smooth side up. Start to preheat the oven at 200°

43. My oven can hold ten in one oven, so I need to bake it twice. Put the prepared dough on the baking tray

44. Bake in the oven at 200° for about 50 minutes. (The above oven temperature and time are for reference only, please set according to the specific situation of your own oven.)

45. Freshly baked white puff pastry, put it on the cooling rack for cooling.

46. Food coloring, big red

47. Just a drop or two

48. Add a little water and mix thoroughly

49. Wooden stamp

50. Dip in red food paint

51. First use a paper towel to absorb the excess pigment moisture, otherwise if the moisture is too much, the pattern will be smeared

52. Carefully place the seal on the white puff pastry. The top of the white puff pastry has a curvature. Please make sure that every petal is printed

53. Lift up the seal after printing, and the clear pattern is ready.

54. The most traditional pastry in old Beijing, Baipi Su is ready.

55. The Spring Festival is approaching, it is very good as a gift for relatives and friends.

56. Just follow the steps, don’t be lazy, and the success rate is 100%.

57. Is it a sense of accomplishment to do traditional crafts by yourself?

58. This Spring Festival, just use your hands to send a heart-to-heart blessing to friends and relatives

59. I wish you all a happy Chinese New Year and all the best!

Tips:

At every step of the pastry wrapper, be sure to close the lid of the crisper to prevent the surface from drying out, otherwise the dough will become hard, not soft, and easy to reveal the pastry.