Purple Sweet Potato Chrysanthemum Crisp
1.
Prepare the required ingredients and pound the steamed purple potato into a puree. Those who like to eat pumpkin can use pumpkin puree as the filling. The amount is the same as the purple potato filling.
2.
Make oil crust: 150g low-gluten flour, 50g lard, 65g water, synthetic dough, cover with plastic wrap and relax for 20 minutes. Make pastry: 120g low-gluten flour, 60g lard, synthetic dough, cover with plastic wrap Stay relaxed for 20 minutes
3.
Divide the oily skin dough and the pastry dough into 16 small pieces of dough, knead and set aside to relax for 10 minutes
4.
Take a small oil-crusted dough and roll it out thinly and put a shortbread dough in the middle
5.
Like a bun, wrap it around
6.
Pinch tightly and place the side with the pinch on the table
7.
Then squeeze it with your palm, and use a rolling pin to roll it into a tongue shape
8.
Roll it up and roll it into a beef tongue
9.
The second time, roll it into a cow tongue shape
10.
Roll up, put aside the remaining 15 dough in this order
11.
After rolling out all the dough, wrap the stuffing like a bun. After flattening, use a knife to divide the stuffed dough into equal parts
12.
Twist it slightly with your hands, sprinkle sesame seeds in the middle, put it in the oven at 180 degrees, and bake for 20 minutes.
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