Purple Sweet Potato Pastry

Purple Sweet Potato Pastry

1. Ingredients: water oil skin (low powder 150g, lard 55g, icing sugar 20g, warm water 60g), shortbread (low powder 116g, lard 70g, purple sweet potato flour 20g).

2. Filling: 18 mung bean paste balls (20g/piece).

3. Knead the dough with water, oil and pastry materials separately, wrap it in plastic wrap and put it in the refrigerator for 1 hour. (Knead the noodles step together slightly.

4. Divide the water and oily crust dough and the shortcrusted noodles into 9 portions each, knead them into 18 balls, cover with a film and let stand for 10 minutes.

5. Take a water and oil ball and press it down with your hands, and place a shortbread ball in the center.

6. Wrap the pastry with water and oily skin, complete the other 8 in turn, and let the film rest for 20 minutes.

7. Take a round ball and press it in the middle with a dough stick, roll it up, then roll it down again, without repeating it, until it becomes a beef tongue.

8. Roll up the beef tongue-shaped noodles, and complete the other 8 cover films to relax for 20 minutes in sequence.

9. Take a dough roll and press it in the middle with a dough stick, roll it up, roll it down again, without repeating it, roll it into a rectangular shape.

10. Roll up the rectangular pasta, complete the other 8 in turn, and let the cover film relax for 20 minutes.

11. Take one side and roll everything in the middle with a knife, and divide it into two.

12. The sliced noodles are rolled round and round, and you can see multiple layers.

13. Cut the dough rolls, put the cut side down, press flat with the palm of your hand, put a ball of mung bean paste in the middle, and wrap the filling.

14. Preheat the oven, 180 degrees up and down, 20 minutes, then adjust the heat to 160 degrees and bake for 10 minutes.

15. The sweet meringue is tangy and beautiful.

Tips:

Don't be lazy, slack time is a must.