Purple Sweet Potato Yolk Crisp
1.
Mix the main ingredients evenly, knead it into a smooth dough that can pull out the fascia, cover with plastic wrap and relax for about half an hour, then mix the pastry materials evenly and relax together;
2.
Put the raw salted egg yolk in a bowl, pour a little high-quality liquor, soak the egg yolk evenly on the surface of the liquor for 10 minutes;
3.
Bake in a 180 degree oven until the surface turns yellow for about 5 minutes (no need to preheat);
4.
Divide the loosened water and oil crust dough into 12 portions each and the puff pastry dough. Take a portion of the water and oil crust and roll it into a round slice. The method is similar to that of dumpling crust. 10 minutes;
5.
Roll the wrapped pastry into an oval shape with a rolling pin and roll it up from top to bottom. After rolling, cover with plastic wrap and relax for 15 minutes, then add 25 grams of purple potato filling into 12 portions;
6.
Then wrap the egg yolk in the purple sweet potato;
7.
Take the rested pastry, roll it out again, roll it up from top to bottom, cover with plastic wrap and let it rest for 15 minutes;
8.
The loose pastry, with the seal facing upwards, and the thumb pressed down from the middle;
9.
Then fold it in half and gently roll it thin with a rolling pin;
10.
Put the purple sweet potato and egg yolk filling on the pastry and close the mouth;
11.
Put it on the baking tray with its mouth down;
12.
Brush the surface of the wrapped egg yolk pastry with egg yolk liquid and sprinkle with sesame seeds for decoration;
13.
Put it in a preheated 180 degree oven and bake for about 30 minutes until the surface is colored.
Tips:
Tips:
1. Knead the water and oily skin to the state of filming, so that the ductility is better and it is not easy to break;
2. Cover the dough with plastic wrap to prevent the dough surface from drying out.
