Purple Sweet Potato Lotus Cake

Name: Purple Sweet Potato Lotus Cake
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 125g Flour; 100g Low-gluten flour; 75g butter; 200g Purple Sweet Potato; 200g Vegetable oil; 15g Sugar; 25g water; 25g Amaranth; 2 drops Lemon juice

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

The purple sweet potato lotus crisp is really beautiful and delicious. Her father, who has never eaten butter, praised it this time, but I don't want to eat it. The calories are so high that I am daunted. After the original blank of the purple sweet potato lotus cake is made, I appreciate it. It’s really good. I planned to bake it in the oven, but it’s almost time for the baby to dance. So I changed it to deep-frying and put it in the pan. It is beautiful, but the purple sweet potato will spread out, the oil will become muddy at once, the appearance of the color will be affected, and it also feels very oil-absorbing, so I strongly recommend that this lotus cake is still baked.

Ingredients

Purple Sweet Potato Lotus Cake

1. Purple sweet potato peeled, washed, cut into pieces and steamed

2. Oil skin material: add sugar and 20 grams of butter to the flour, knead the butter and mix it evenly

3. Pastry ingredients: add 55 grams of butter to low-grade flour, knead the butter and mix evenly

4. Add half of the oily skin dough ingredients to water and half of the red amaranth juice to knead two smooth doughs

5. Knead the pastry ingredients into a smooth dough

6. The steamed purple potato is crushed into a puree, and a few drops of lemon juice are added to make the color more gorgeous

7. Divide the crust dough and the pastry dough into ten small parts

8. Rub the purple potato mash into five balls

9. The white crust dough and the red crust dough are respectively covered with shortbread dough

10. After wrapping it for ten minutes, then roll it into a tongue shape

11. Roll up

12. After ten minutes, roll it out again into a tongue shape, then roll it up

13. After pressing into round pieces, put the white dough on the bottom, the red dough in the middle, and the purple potato mash on the top, and wrap it.

14. Use the knife to cut three knives as shown

15. Add a proper amount of oil to the pot, heat it to 50% heat, and fry it until crispy and remove.

16. Out of the pot

Tips:
1. Red amaranth juice is for the color to turn red. I squeeze it out directly, not by squeezing red amaranth juice;
2. After the oily skin dough is wrapped with the shortbread dough, the action should be light and even when rolling, and don't break the skin;
3. It is recommended to bake in the oven, which is healthier.