Purple Sweet Potato Rich Crisp
1.
Prepare all the ingredients in advance.
2.
To make oily skin, mix high-gluten flour and low-gluten flour, add lard and warm water and knead it (no film is needed).
3.
Make pastry: mix high-gluten flour and low-gluten flour.
4.
Add lard and knead well.
5.
Cover the oil crust and shortbread with plastic wrap and let stand at room temperature for 2 and a half hours.
6.
Divide the oil skin and shortbread into 16 pieces each.
7.
Take a piece of oil skin and wrap it in the shortbread.
8.
Close your mouth downward.
9.
Place the wrapped dough on the workbench and roll it out into a beef tongue shape.
10.
Roll up from bottom to top, cover with plastic wrap and relax at room temperature for 30 minutes.
11.
Take out the dough and flatten it again.
12.
Roll it into a beef tongue shape, then roll it up again, cover with plastic wrap and relax at room temperature for 30 minutes.
13.
Take out the dough, press it from the middle with your fingers, squeeze the dough on both sides into the middle and then press it again.
14.
Roll out the dough thin, cut out irregular strips around the dough with a tool, and put in the fillings.
15.
Squeeze the dough with a tiger's mouth, then pinch it tightly, put it in a baking tray, and brush a thin layer of egg wash on the top.
16.
Preheat the oven up and down, and bake at 175 degrees for 25 minutes.
17.
Finished product.
Tips:
1. This formula does not need to knead the oily skin to the expansion stage. After the dough is fully relaxed, plus two rolls, it promotes the formation of gluten, and the gluten is just suitable for Chinese snacks.
2. The filling can be changed according to your own preferences, and the bean paste filling is also delicious.
