Purple Sweet Potato and Chestnut Crisp

Name: Purple Sweet Potato and Chestnut Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 20g Powdered sugar; 54g warm water; 54g lard; 150g (oily skin) Low-gluten flour; 20g Purple Sweet Potato Powder; 300g Chestnut filling

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Hard

Time

Serving

Classmates are the purest friendship, even if they haven't seen each other for many years, they still remain the same. Xiang Ye is like this with this good classmate. I don’t have much contact with each other, but I miss each other in my heart; her family loves to eat the delicacies I cook, and I will often make some to send to her or let her husband pick it up; I love to cook, and I often give me some good ingredients. For example, if I send me a box of dry goods every year, I can eat it for a year without buying it.
I haven't contacted my good classmates for another few months. I made some egg yolk crisps, chestnut crisps and red bean paste breads while I was free on the weekends. In order to save time, I simply kneaded a portion of oily crust and shortbread, but wrapped two kinds of fillings: red bean, chestnut and egg yolk filling and chestnut filling, the variety is richer; but the usual pastries are different, please ignore it. My bad craftsmanship.
That’s how my good friend is. It’s too late to pack, and I don’t want to move when I am tired. A phone call asks her to come and take it back by herself~~~"

Ingredients

Purple Sweet Potato and Chestnut Crisp

1. Prepare all ingredients

Purple Sweet Potato and Chestnut Crisp recipe

2. Put the oil crust material into the bread machine and start the kneading program

3. Knead until the film can be produced, rub the round cover film and put it in the refrigerator to relax for 1 hour

4. Sift the purple potato flour and low-gluten flour in the auxiliary materials into the basin

5. After mixing well, add the auxiliary material lard and knead it into a ball, rub the round cover film and put it in the refrigerator to relax for 1 hour

6. Take out the loose dough

7. Divide into 9 equal parts after weighing, and rub the round cover film

8. Take a portion of white water and oil dough and press it into a thick round pie on the sides, and put a purple pastry dough in the middle

9. Use the mouth of your left hand to slowly wrap the shortbread, squeeze it tightly

10. After finishing in order, cover the film to relax for 20 minutes

11. Take a dough and squash it and roll it into an oval shape with a dough roll

12. After rolling up from top to bottom, continue to relax the cover film for another 20 minutes

13. Take a roll, squeeze it, and roll it into a strip

14. Roll up from top to bottom, the back cover film relaxes for 20 minutes

15. At this time, weigh the chestnut filling and round it for later use

16. Take a loose dough roll and cut it in half from the middle

17. Slightly squeeze half of it with the cut side facing down, and then roll it into a thick, thin dough around the middle

18. Put in a chestnut ball

19. Use the tiger's mouth to slowly pass and wrap the chestnut ball, closing the mouth down

20. After making them in order, send them to the middle layer of the pre-heated oven: heat up and down at 180 degrees

21. Bake for about 25~30 minutes

Tips:
1. This recipe can make 18 egg yolk cakes: I made 10 purple sweet potato chestnut egg yolk cakes and purple sweet potato chestnut cakes respectively
2. If you don’t like lard and egg yolk crisps, you can use butter instead. I think it tastes great
3. Butter is easy to melt in hot weather, it needs to be stored in the refrigerator to relax; when the temperature is low, it can be directly relaxed at room temperature, please operate according to the actual situation
4. The situation of each oven is different, the baking temperature and time of this recipe are for reference only