Purple Sweet Potato Sunflower Crisp
1.
The purple sweet potato is steamed and peeled in advance.
2.
Pour into a puree while it is hot, add milk powder and condensed milk.
3.
Mix well into filling.
4.
Mix the oil crust and shortbread according to the amount in the ingredient list, and make a dough. Fufa for half an hour. (I use butter here. The butter must be melted into a liquid in advance and used for kneading)
5.
After 30 minutes, roll the oily crust into a flatbread and put it on the shortbread bag.
6.
Pinch your mouth tightly.
7.
Roll out large rectangular pieces.
8.
Three fold.
9.
Roll out a large rectangular piece.
10.
Roll up along the long side.
11.
Rub evenly.
12.
Divide into 9 parts. (This is optional, adjust the number of copies according to your favorite size)
13.
Fold the cuts of each portion inside and arrange it into a small smooth dough.
14.
Roll into pancakes. Wrap the prepared purple sweet potato filling. (Purple potato filling is rolled into small round balls of about 25g in advance)
15.
Squeeze tightly.
16.
Roll out into a round cake about 1cm thick with the mouth down. The middle is slightly thicker and the edges are slightly thinner.
17.
Divide into six parts based on the center of the circle, and gently press out the marks with a spatula.
18.
Cut according to the mark, leaving the center part not to be cut.
19.
Cut each portion evenly into two small cuts, only cut the upper layer of skin, you can see the filling, and don't cut the lower layer of skin.
20.
Pinch each portion from the edge to form 6 petals.
21.
When everything is done, put it in a baking tray, brush the flower center with egg yolk liquid, and sprinkle with black sesame seeds.
22.
Put it in the preheated oven, 180 degrees, 15 minutes.
Tips:
The oven time is adjusted according to the performance of your own oven.
Note that when you cut the petals for the second time, only cut the upper layer of skin, so that the filling can be seen, and do not cut the lower layer.
The purple potato stuffing is rolled into small round balls of about 25g in advance. The size can be adjusted freely according to the dough, so that it is easier to handle when wrapping.
Butter can be replaced with lard or vegetable oil.
