Purple Sweet Potato Crisp
1.
Make oil skin first: mix flour with white oil and powdered sugar
2.
Knead with your hands to coat the flour evenly with white oil
3.
Then slowly pour in water while kneading the mixture into a smooth dough.
4.
Wrap the kneaded dough with plastic wrap and put it in the refrigerator for 30 minutes
5.
Let's make the shortbread: pour white oil into low-gluten flour, then add purple sweet potato fruit and vegetable powder, knead by hand, make the dough all covered with white oil
6.
And knead it into a smooth dough
7.
Wrap it with plastic wrap and put it in the refrigerator
8.
When the dough is refrigerated, divide the filling into small balls about 15 grams each
9.
Then take out all the dough, divide the oil crust dough and the pastry dough into approximately 35 g each for the crust and 22 g each for the puff pastry.
10.
Take a well-divided oil crust, press it into a round cake with the palm of your hand, and wrap the oil pastry
11.
The wrapped dough is facing upwards
12.
First squeeze it with the palm of your hand, then use a rolling pin to roll it into a long strip
13.
Then roll up one end of the strip with the palm of your hand and roll it into a spiral
14.
After everything is wrapped and rolled, cover with a layer of plastic wrap and let stand at room temperature for about 10 minutes
15.
Let stand the long strip and squash it again
16.
Then use a rolling pin to roll it into a long strip, and continue to roll it into a spiral
17.
After all re-rolled into a spiral shape, cover with plastic wrap and let stand for more than 10 minutes at room temperature
18.
Cut a long strip of dough in half from the middle
19.
Then pick up half of it and press down from the cut to form a round cake
20.
Then place the cut face down and wrap the filling
21.
After everything is wrapped, put it in a preheated 190° oven, middle layer, upper and lower fire, and bake for 40 minutes.
Tips:
White oil is shortening, but butter, lard, etc. can also be used to achieve the effect of shortening.
