Crispy Non-greasy Egg Yolk Pastry
1.
Wash the purple sweet potato and steam it in a steamer for 20 minutes. You can easily poke it in with chopsticks.
2.
After the purple sweet potato is allowed to cool, put it in a meat grinder and stir for 30 seconds (stirring for too long will damage the cell wall of the purple sweet potato paste)
3.
After the purple sweet potato is allowed to cool, put it in a meat grinder and stir for 30 seconds (stirring for too long will damage the cell wall of the purple sweet potato paste)
4.
Let the fried sand cool and divide into 25g pieces each, roll into balls and set aside
5.
Take out the salted egg yolk, wash it, let it air dry for 5 minutes, put it in the oven, and bake at 180℃ for 5 minutes
6.
Let the egg yolk cool, flatten the purple potato sand to wrap the egg yolk, close the mouth, and put it aside for later use
7.
Sift the flour and add it to the melted butter
8.
Combine "you skin" and "shortening" into a dough and let it rest for 15 minutes
9.
Divide the "puff pastry" into 15g doughs each
10.
Divide the "you skin" into 20g dough
11.
Flatten the oil skin, wrap the oil pastry, and close up
12.
Roll out the wrapped dough into a tongue shape
13.
Roll up from top to bottom and relax for about 10 minutes
14.
Roll out the dough roll with the mouth upwards, roll it up from top to bottom, and relax for about 10 minutes
15.
Close up the awake dough and roll it into a larger foreskin
16.
Wrap the sand ball tightly, close the mouth, and pinch the bottom
17.
Place it on the baking tray and brush with egg wash
18.
Sprinkle with sesame seeds, preheat the oven for 2 minutes, and bake at 180°C for 20 minutes
19.
The fragrant egg yolk pastry is out
![Seasonal Vegetable Patties [baby Food Supplement] recipe](https://img.simplechinesefood.com/02/024b910033009872aea33017c755a377.jpg)
