Purple Potato Butterfly Crisp
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1. Steps for filling purple sweet potato: Dice the purple sweet potato in advance, and steam it in the pot. 2. Peel the steamed purple sweet potato, put it in a fresh-keeping bag and use a rolling pin to roll it into puree. 3. Then add powdered sugar and mix well. 4. Divide the purple sweet potato mash into 10 portions (30 grams each) for use.
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5. Oil skin steps: prepare the oil skin materials in advance for later use. 6. Mix all the ingredients of the oil skin evenly and knead it into a dough. 7. Pastry steps: prepare the pastry materials in advance for later use. 8. Also mix all the ingredients of the shortbread evenly and knead it into a dough.
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9. Combination steps: Put the kneaded oil skin and shortbread respectively, cover with plastic wrap, and relax for 20 minutes. 10. Divide the loosened oil pastry and oil skin into 10 equal parts. 11. Take an oily skin and roll it out with a rolling pin, wrap it with shortbread, and tighten it with a tiger's mouth. 12. After wrapping, cover with plastic wrap and continue to relax for 10 minutes.
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13. After relaxation, use a rolling pin to roll it into a beef tongue shape. 14. Roll up from top to bottom. 15. After rolling, cover with plastic wrap and relax for 10 minutes. 16. Use a rolling pin to roll the loosened dough into a beef tongue shape.
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17. Roll it up again from top to bottom. 18. Relax for 10 minutes after rolling. 19. After relaxation, use a rolling pin to roll the dough into a round shape and wrap it with purple potato filling. 20. Then squeeze it tightly with a tiger's mouth, with the bottom facing down.
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21. Gently flatten with the palm of your hand. 22. Cut into 5 pieces at equal intervals with a spatula. 23. Round the corners with your fingers. 24. Brush the surface with egg yolk liquid and sprinkle black sesame seeds in the middle.
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25. Preheat the oven in advance, and bake at 180 degrees for 30 minutes until the surface is golden brown.
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Finished picture
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Finished picture
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Finished picture
