Purple Sweet Potato Tart

Name: Purple Sweet Potato Tart
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 135g Low-gluten flour; 15g High-gluten flour; 20g butter; 125g Margarine; 180g milk; 2 capsules yolk; 30g Sugar; 1 tablespoon condensed milk; 75g Shimizu

by kiss war girl

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

Purple is full of romance and mystery, making people reverie and aftertaste.
The meaning of purple is eternity! Purple represents: Elegance-Noble-Charm-Pride-Mystery-Impressive-Oppression-Romance! Blue and purple---lonely, dedicated! Red-purple---sacred love! Deep purple---a symbol of ignorance and superstition, lurking catastrophes often erupt from the dark purple! Purple infiltrates a small amount of white---beautiful and touching! Purple roses represent love at first sight! Violet is a symbol of honesty! The flower language of purple tulips: love that will never die! Purple crystal is a symbol of love! The meaning of purple lavender is to find love.
Purple sweet potato is rich in selenium and anthocyanins.
Selenium is an anti-cancer substance, while anthocyanin is an organic active antioxidant that can fight cancer and prevent aging.
Anthocyanins bring many benefits to the human body. Fundamentally speaking, anthocyanin is a powerful antioxidant, which can protect the human body from harmful substances called free radicals. Anthocyanins can also enhance the elasticity of blood vessels, improve the circulatory system and increase the smoothness of the skin, inhibit inflammation and allergies, and improve the flexibility of joints. Anthocyanin pigments are widely found in purple sweet potatoes, grapes, blood oranges, red cabbage, blueberries, eggplant peels, cherries, red oranges, red berries, strawberries, mulberries, hawthorn peels, perilla, black (red) rice, In the tissues of plants such as oxflower. "

Ingredients

135g Low-gluten Flour
15g High-gluten Flour
20g Butter
125g Margarine
180g Milk
2 capsules Yolk
30g Sugar
1 tablespoon Condensed Milk
75g Shimizu

Purple Sweet Potato Tart

1. Tart crust: 135 grams of low-gluten flour 15 grams of high-gluten flour 20 grams of ghee (butter can also be used) 125 grams of margarine 75 grams of plain water Tart water: 180 grams of milk, 10 grams of low-gluten flour, 2 egg yolks, 30 grams of sugar, 1 tablespoon of condensed milk

2. Pour all the ingredients except Maggie into a large container and add water little by little.

3. Mix into a soft and smooth dough, then wrap it in plastic wrap and let it rest for 30 minutes.

4. Put the butter in a fresh-keeping bag, beat and roll it into thin slices.

5. Roll the loose dough into a rectangle with a pressing stick, about 3 times the size of Ma Qilin.

6. Place the rolled Ma Qilin in the center, wrap Ma Qilin with dough like a quilt and pinch the edges.

7. Gently tap the surface of the dough sheet with a rolling pin, and roll it out again to a thickness of 0,5 cm.

8. Begin to fold the quilt for the first time, that is, fold the upper and lower sides in half, and then fold the two ends in half.

9. After folding into a quilt, wrap it in plastic wrap and put it in the refrigerator to relax for 20 minutes.

10. After taking out the dough, flatten it and roll it into a square dough.

11. Fold the quilt a second time, then wrap it in plastic wrap and let it rest in the refrigerator for 20 minutes.

12. After taking it out, squash the quilt and roll it into a square dough.

13. Roll the noodles from the longer side, wrap the rolled noodles with plastic wrap, and place them in the refrigerator for 30 minutes to relax.

14. When the custard crust is loose, prepare the tart water.

15. Pour the low-powder, sugar, milk, and condensed milk into a small pot and mix thoroughly to form a milk slurry.

16. Heat on low heat until the sugar is completely melted, and let cool slightly.

17. Beat the egg yolks and set aside.

18. Pour the milk syrup into the beaten egg yolks and mix thoroughly to make the tart water.

19. Sprinkle flour in the mold and pour out the excess flour.

20. Cut the loose dough roll into slices with a knife, roll out the dough and put it into the mold and press lightly to make it close to the edges.

21. Fill the squeezed tapi with egg tart water (simply fill it up to seven or eight cents).

22. Put in the diced purple sweet potato.

23. Preheat the oven at 220 degrees for 10 minutes, and bake the middle layer for about 15 minutes. When it is time to turn on the oven, continue to bake the upper layer for about 5 minutes.