Purple Sweet Potato Yolk Crisp

Purple Sweet Potato Yolk Crisp

1. Prepare materials.

2. The egg yolk and shrimp skin filling is kneaded into balls, and the purple sweet potato osmanthus filling is also kneaded into balls.

3. Wrap the egg yolk filling with purple sweet potato filling and knead it into a big ball.

4. The puff pastry is rolled up and cut into small doses.

5. After being rolled into thin slices, wrap the stuffing, close the mouth, and shape it.

6. Brush with egg yolk and sprinkle with black sesame seeds.

7. Put it in the oven and bake at 200 degrees for about 20 minutes.

8. Take it out after letting cool!

Tips:

1. The method of purple sweet-scented sweet-scented sweet-scented osmanthus filling: peel the purple sweet potato and steam it in the pot, steam it softly and press into a puree, add some sugar to taste, then add sweet-scented sweet-scented osmanthus honey to make the filling.

2. How to stuff the egg yolk and shrimp skin: take out the boiled egg, take out the egg yolk, squeeze it, put oil in the pan, add the shrimp skin and fry it, then pour the squeezed egg yolk, stir fry a little, add some salt to taste.

All of these fillings can be made in advance, so that they can be frozen at any time, which is very convenient!