Matcha Purple Sweet Potato Crisp
1.
First make the oil crust, heat the butter in the microwave for 30 seconds to soften, and then mix it with the low powder, water and sugar in the oil crust raw materials. Knead the dough into a non-sticky dough.
2.
Knead the oily dough into a dough, wrap it tightly with plastic wrap, and leave it at room temperature for proofing for more than 20 minutes.
3.
Then make the pastry dough, heat the butter in a microwave oven for 30 seconds to soften it, mix with the medium-low powder and matcha powder for the pastry ingredients, squeeze and knead to form a dough. It will be difficult to form into a dough at first, it is very loose, first knead into small pieces, then slowly press, as long as you knead the butter and flour well. It is normal for the shortbread dough to break and scum.
4.
Just squeeze it into a dough, wrap it tightly with plastic wrap, and let it rise at room temperature for more than 20 minutes.
5.
During the proofing of the dough, the purple potato filling is made, the purple potato is peeled and steamed, mashed, and condensed milk and sugar are added. The condensed milk can be added a bit more because the matcha powder is slightly bitter. After mixing the purple sweet potato filling, divide it into 20 small doses, about 20 grams each, one circle larger than longan.
6.
Divide the pastry dough into 20 small doses and cover them with plastic wrap to prevent cracking.
7.
Divide the oily skin dough into 20 small doses and cover them with plastic wrap to prevent cracking.
8.
Take one oil-crust dough, slightly flatten it into a dough cake, and then take a shortbread dough and place it in the oil-crust dough cake.
9.
Use a tiger's mouth to push up the oily skin dough, wrap the shortbread dough, and pinch the seal tightly. Roll it into a cylinder and place it on the chopping board.
10.
Flatten the wrapped oil-skin pastry dough, and use a rolling pin to roll the dough into a tongue shape.
11.
Roll up one end of the long-tongue noodles into a small roll.
12.
Put the finished small rolls in order to cover them in plastic wrap, and let them rise for 20 minutes.
13.
Take a small roll that has been proofed.
14.
Roll out the tongue dough again, and roll it up again.
15.
Make the remaining small rolls in turn, proof again for 20 minutes, and cover with plastic wrap.
16.
Take out the small rolls that were proofed twice (I also tried a few small rolls that were proofed 3 times, and found that the buns were already too dry, and the two-time wake-up was already very good, so I don’t need to wake up 3 times. .) Cut from the middle of the small roll.
17.
Cut the side up and squash into a cake.
18.
Take a purple sweet potato ball and place it in the dough. Cut the dough with the side facing out, because the texture of the cut is clear and beautiful, and it is used as the top of the matcha pastry.
19.
Push the dough up with your fingers, and wrap the fillings of the purple sweet potato balls.
20.
Pinch the seal and place it on the chopping board with the seal facing down, and round the wrapped matcha pastry with both hands.
21.
Make the remaining matcha crisps one by one.
22.
Heat up and down for 15 minutes, then put it on the middle layer and bake. There is no temperature display in my oven. It is not recommended to bake it for a long time on high fire, as it will be too hard.
23.
Finished picture
24.
The finished picture, the crisping effect is obvious, and the puff pastry is multi-layered.
25.
Pack the box and share it with your brothers and sisters~
26.
The appearance and taste are not worse than those sold outside. The tea flavor is very strong, not as bright green as the dim sums bought outside. This is a bit dark green, so I don't think the ones bought outside will be made with real tea powder. It is better to eat them by yourself.
Tips:
If you find it troublesome to make purple sweet potato filling, you can also use red bean paste directly.
