1. Wash the purple sweet potato, cut into small pieces, put it in a steamer, and steam until cooked.
2. Crush the purple sweet potato into a puree with a spoon, add white sugar and milk to form 16 small balls, and put them in the refrigerator.
3. To make water and oily skin, mix flour, sugar, egg liquid, and butter evenly, knead it into a smooth and soft dough (depending on the water absorption of the flour, the amount of water can be increased or decreased)
4. Divide the dough into 16 portions, knead them into balls, cover them with plastic wrap, and let them rest for half an hour.
5. Mix the flour and butter and knead until it forms a dough.
6. Divide the kneaded pastry into 16 equal parts.
7. Take a piece of standing water-and-you-crust dough, flatten it into a round shape, place the pastry dough in the center of the water-and-you-crust dough, wrap it up, and close it down.
8. Use a rolling pin to roll out the wrapped dough into an oval shape and roll it from top to bottom. After it is rolled, roll it out again into an oval shape, and roll it out again from top to bottom, as shown in the figure.
9. Roll all 16 pieces of dough, cover with plastic wrap, and let it rest for 15 minutes.
10. Take a piece of dough that has been set aside, roll it out into a circle, and wrap the purple potato filling in the center of the dough. After wrapping, close the mouth down and press it with the palm of your hand to form a round cake.
11. Wrap everything and place on the baking tray.
12. Brush a layer of whole egg liquid on the surface of the dough, sprinkle some white sesame seeds, let it stand for 15 minutes, and preheat the oven. Heat the oven up and down, 160 degrees, 15 minutes. (Oven temperature is adjusted appropriately according to personal oven conditions)
13. Bake until the surface is golden, and out of the oven.
Tips:This wife cake can also be replaced with red bean paste or other fillings. You can also use ordinary flour instead of all-purpose flour.
I use butter. I don’t like lard. Traditional wife cakes use lard. Lard has the best shortening effect. Vegetable oil is also fine, but the effect is not as good as the first two.
The temperature of the oven is adjusted appropriately according to the personal oven situation.
