Purple Potato Shortbread
1.
material:
Water and oil skin materials: All-purpose flour 45g, purple potato flour 5g, water 27g, sugar 8g, lard 5g
Pastry ingredients: 35g low-gluten flour, 5g purple sweet potato flour, 25g lard.
Purple sweet potato filling
Steps Prepare 2 bowls, and put them into the water, oily skin and shortcrust materials respectively;
Knead them separately;
Then divide them into 9 powders evenly;
Then take a dough of water and oil, roll it into a round dough, and wrap it in a dough;
Wrap everything and let it stand for 10 minutes;
Roll out the small round dough into a long strip;
2.
Roll up from top to bottom;
Do the rest as well;
Stand the rolled dough upright and roll it out again into a long shape;
Roll up again from top to bottom, roll up all the dough, let it rest and relax for 15 minutes;
Take a small noodle and roll it into a round skin and wrap it with purple sweet potato filling;
After wrapping, close the mouth down;
3.
Gently press it into a round cake with your hands;
Dip the edge of the pancake with egg white and then with sesame seeds;
Put everything on the baking tray when done;
Put it into the preheated oven and leave it at 180 degrees for about 18 minutes;
4.
The practice of purple sweet potato filling:
Steam the purple sweet potato, peel off the skin when it is not hot;
Use a spoon to press into a puree, if it is too dry, add a little milk to it;
Add chopped raisins and mix well;
Knead into small balls and you're done
Tips:
1. If the pastry is not good enough to form a dough, you can put it in the refrigerator and freeze it before operating to let the lard solidify a little, so that it will not get too dirty;
2. In the process of making, pay attention to cover the dough with plastic wrap or damp cloth at any time to prevent it from drying;
3. The resting of the dough is very important, it can make the dough relax and operate better.
