Flower Purple Sweet Potato Crisp

Flower Purple Sweet Potato Crisp

1. .Prepare the ingredients. I steamed the purple sweet potato in advance and put it in the refrigerator to freeze it. Just take it out and thaw it when you use it

2. Coconut purple sweet potato filling method: steamed purple sweet potato is dried, you can put some yogurt to reconcile it, add 30G sugar and coconut

3. Stir evenly so that the coconut paste absorbs the flavor (you can use a food processor to make it more delicate, so that it tastes better)

4. Knead the filling into small balls of about 35G each for use

5. Mix 100G flour + 50G lard into a shortbread dough, put it in the refrigerator and relax for 20 minutes

6. Mix 150G flour + 20G sugar + 40G lard + water to form a dough with water and oily skin, and put it in the refrigerator to relax for 20 minutes

7. Take out the loose pastry dough and water-oil crust dough and divide into small portions. Note that the water-oil crust dough is slightly larger than the pastry dough (a total of ten were made)

8. Take a portion of the water and oily skin dough and put a small shortbread on top

9. Wrap up and close down

10. Roll out with a rolling pin

11. Roll it up from top to bottom and put it aside

12. Wrap all the meringue in turn, cover with plastic wrap and wake up for 20 minutes

13. After waking up, the dough rolls out firmly

14. Roll up from the bottom up

15. .Wake up for 20 minutes after doing all the parts in order (after waking up, repeat the steps of rolling and rolling again, a total of three times)

16. After waking up, roll out the small noodle rolls and put coconut mashed purple potato mash on top

17. Straighten the bag and close it down and roll it out slightly

18. Use a knife to make a few cuts aside, don’t break in the middle

19. Turn the petals up, with the purple potato filling facing up, and put a little purple potato mash in the middle to make the embryo of chrysanthemum crisp

20. Make a few more bauhinia crisps, divide the dough into five portions, and make two small cuts in the middle of each portion (not too deep, just cut the skin)

21. Pinch the two corners of each small portion into the middle into a leaf shape, and sprinkle a little purple potato mash to decorate

22. Make all the flower cakes one by one, put them on a baking tray, and brush with a little egg liquid

23. Bake in the middle layer of the 180 degree oven for about 25 minutes

24. It’s the crispest when it’s hot

Tips:

Butter and lard for pastry are good for shortening. Butter is more fragrant, and salad oil is also good for shortening, but I personally prefer the traditional lard version;
Large-packed pastry is more trouble-free than small-packed pastry. It is also very clear to make large-packed pastry without time; but note that the steps of loosening the dough at each step must not be saved;
The purple sweet potato filling is very dry. Use milk to make it more moisturized. I like the taste of coconut paste, so I put some. I don’t need to put it if I don’t like it, but it must be pressed for a fine texture.