#四session Baking Contest and is Love to Eat Festival#purple Sweet Potato Egg Yolk Crisp

Name: #四session Baking Contest and is Love to Eat Festival#purple Sweet Potato Egg Yolk Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 110g (water and oily skin) Flour; 50g (puff pastry dough) lard; 40g (water oil leather) warm water; 20g (water oil leather) Powdered sugar; 100g (puff pastry dough) Low powder; 500g (with stuffing) Purple Potato Mashed; Some (surface decoration) Liquid egg yolk; Some (surface decoration) Black sesame

by Meimeijia's Kitchen

4.9 (1)

Favorite

Difficulty

Hard

Time

Serving

This made me make meringues for the second time. The finished product was superb. I took it to the office to share with my colleagues and received unanimous praise. It's really crisp and delicious.
Recalling the first time I rolled the crust, the butter forgot to soften. I don’t know if the crust was not kneaded or awake. The oil leaked while rolling. Later, the filling was put in and it couldn’t be closed. I put it in the oven and bake it. That scene is simply horrible.
And it is because of the failures this time that I have become more obsessed with baking. Until now, baking has made my life colorful.
So I want to say, if you are the same as me, and you have failed again and again, please don't give up, I believe you will succeed in the end. "

Ingredients

110g (water and oily skin) Flour
50g (puff pastry dough) Lard
40g (water oil leather) Warm Water
20g (water oil leather) Powdered Sugar
100g (puff pastry dough) Low Powder
500g (with stuffing) Purple Potato Mashed
Some (surface decoration) Liquid Egg Yolk
Some (surface decoration) Black Sesame

#四session Baking Contest and is Love to Eat Festival#purple Sweet Potato Egg Yolk Crisp

1. All the ingredients are ready

#四session Baking Contest and is Love to Eat Festival#purple Sweet Potato Egg Yolk Crisp recipe

2. Mix the ingredients of the water and oily skin into a dough

3. Continue to knead the dough until the film can be pulled out

4. Mix the ingredients of the pastry dough

5. Grab the dough into a ball by hand and cover the two kinds of dough with plastic wrap and relax at room temperature for one hour.

6. Pour in peanut oil without salted egg yolk, soak for about half an hour to remove fishy

7. Put the salted egg yolk in the oven, bake at 170°C for five minutes, take it out and let cool for later use

8. Divide the loose water and oily skin into 18 grams, a shortbread, 11 grams, a purple sweet potato filling, and 25 grams, each into round balls, cover with plastic wrap

9. Take a portion of mashed purple potato and report the salted egg yolk

10. Rounding

11. Roll out the water and oil crust dough into a pie shape and wrap the pastry dough

12. Round, cover with plastic wrap and relax for 20 minutes

13. Roll the loose dough into an oval shape and roll it up from top to bottom

14. Cover with plastic wrap and relax for 20 minutes

15. Use the same method to roll the loose dough into an oval shape, and roll it a second time

16. Roll out all the dough, cover it with plastic wrap and let it rest for another 20 minutes. Press the loose dough from the middle, push both sides toward the middle, and then press it into a round shape with a thick middle and a thin edge. Kai Su Chaoli

17. Roll the dough into a round cake

18. Wrap the purple sweet potato ball inside

19. Wrap the purple sweet potato filling, round and close down

20. Brush with egg yolk and sprinkle with black sesame seeds for garnish

21. Preheat the oven to 185 degrees, put the egg yolk pastry in the middle of the oven and bake for about 30 minutes

22. Take out and let cool

23. Finished product

Tips:
1. The water-oil skin must be kneaded to the extent that the film can be pulled out. It is best to use warm water. The water-oil skin must be kneaded in place to have very good ductility.
2. It is best to wake up for 20 minutes after each roll, but it is not absolute. As long as the skin is rubbed in place, there is really no effect on waking up twice.
3. Adjust the baking temperature according to your own situation.