Sesame Sweet Potato Pagoda

Name: Sesame Sweet Potato Pagoda
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g (without salt) butter; 150g Low-gluten flour; 20g milk powder; 180g Sweet potato; 40g Caster sugar; 1g salt; a little Black and white sesame; 1 Egg yolk for night brushing; 1 tsp Shimizu

by Aunt Xizhen

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

I have to say that although my aunt is already a mother, she sometimes still has fun.
For example, this golden sesame sweet potato stick was used by me as a building block.
Wash your hands, build the pagoda with the baby, and then eat it bit by bit.
This is the fun of making food at home, haha, you can also play like your aunt if you have a cute baby at home. This delicacy is plainly made of sweet potato crispy strips. The taste is very crispy, and the method is a bit similar to pie crust.
The original one comes from the pyrotechnic room in the lower kitchen. I changed it a little bit to suit my taste.
After it’s out of the oven, I wrapped it up and gave it to my girlfriends. It’s said that their baby loves to eat too.

Ingredients

Sesame Sweet Potato Pagoda

1. Do the preparatory work first. Peel the sweet potatoes, steam or boil them, and then grind them into mashed sweet potatoes for later use. Use the butter that has just been taken out of the refrigerator and cut into small pieces

2. Pour the butter cubes into the mixture of flour and milk powder, knead and knead it with your hands, let the butter and flour fully fuse, and become this kind of cornmeal.

3. Then add in sugar and salt, mix well, then pour in the mashed sweet potatoes, and continue to mix well with a spatula

4. Knead the mixture into a dough. If you are afraid of sticky hands, put it through the fresh-keeping bag, and then put it in the refrigerator for 30 minutes. This is to prevent sticky hands when you are rolling. After it’s refrigerated, pat it flat with a layer of plastic wrap

5. A layer of plastic wrap is placed on the surface, and the dough is rolled with a rolling pin, the thickness is about 0.5cm

6. Then cut into strips about 1.5 cm wide, and place them on a baking sheet lined with greased paper. It is recommended to cut one piece and place one on the baking tray. If it is cut, it will not move, it will stick to the bottom easily. After everything is set, mix an egg yolk with a teaspoon of water and mix thoroughly, brush on the surface of the noodles, and then sprinkle with black and white sesame seeds for decoration

7. Preheat the oven up and down to 170 degrees, then put the middle layer to bake for about 25 minutes, and the surface will turn golden brown.

Tips:
Two words
1. My oven has no temperature difference, so it is very accurate. But everyone's oven brand is different, so the temperature difference is different, so this time and temperature are for reference only, you can take it out when you see the surface turns golden.
2. The sweet potatoes are best made with red hearts, which are more sweet, so that the amount of sugar is not added.
3. The crispy sticks should be sealed and preserved after they are baked, otherwise they will not be crispy after absorbing the moisture in the air.
4. This can also be made with purple potato puree and pumpkin puree, and then use a biscuit die to cut out various shapes.