Spiral Sweet Potato Crisp

Name: Spiral Sweet Potato Crisp
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 25g High-gluten flour; 2 tablespoons Sugar; 25g lard; 65g water; 1 point Edible pink pigment; Some Sweet potato; Some butter

by Espresso light mood

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I haven’t made Chinese pastries for a long time, because there is no lard at home. I think Chinese pastries should be made with lard to better reflect its characteristics. Generally, butter is not used as a substitute, unless there is a special need. .

Many people can't accept the taste of lard, and feel that lard has a high fat content, which is not good for health. Actually, if you think about it carefully, does butter have no fat? Who can guarantee that the flavor of butter is not the flavor added during processing? Let’s talk about the so-called pure butter snacks that are sold out, how many are really made of butter, the cost is too high, it seems that most of them are margarine and the like. In this way, it's not as good as our lard snack. At any rate, we bought the suet for processing and refining, and the additives are definitely not dripping.

Lard must be refined with fresh and good pure suet. There is no strange taste in making snacks with such lard, but it is very fragrant. Pure suet is different from pig fat. Although it is the raw material for refined lard, theoretically I can't understand it, but practice has proved that the lard refined from pure suet has no peculiar smell, and the fat is worse. If you are interested, you can practice it yourself. "

Ingredients

100g Low-gluten Flour
25g High-gluten Flour
2 tablespoons Sugar
25g Lard
65g Water
1 point Edible Pink Pigment
Some Sweet Potato
Some Butter

Spiral Sweet Potato Crisp

1. 100 grams of low-gluten flour, 25 grams of high-gluten flour, 2 tablespoons of sugar, 25 grams of lard, 65 grams of water, a little bit of edible pink pigment, and a dough. 110 grams of low-gluten flour and 55 grams of lard are also mixed into dough. Wrap the two doughs in plastic wrap for 30 minutes.

2. After finishing, the pink oil skin is pressed flat, and the white pastry dough is wrapped.

3. Spheronization.

4. Roll into an oval shape.

5. Fold up and down into a rectangle.

6. Rotate it 90 degrees and roll it out again.

7. Then fold it up and down into a rectangle.

8. Rotate it another 90 degrees and roll it out.

9. Roll up from top to bottom.

10. Cut into small doses.

11. The incision is facing upwards.

12. Press flat and roll into a round cake.

13. Then wrap the stuffing.

14. Gather the dough in the middle, wrap the filling, pinch tightly and close the mouth.

15. Close the mouth down, round, and make all the green bodies in turn.

16. Put it into the baking tray for roasting. Baking: (Time and temperature are for reference only, please take your own oven as the standard) Preheat the oven in advance, 200 degrees, 25 minutes.

17. Spiral Sweet Potato Crisp

Tips:
I didn't weigh the amount of sweet potatoes, butter, and sugar. I tasted it as I adjusted it, and I felt that the taste was satisfactory. It is best to choose dried sweet potatoes, which have low water content and are easier to wrap. In addition, after the filling is adjusted, it can be frozen in the refrigerator for a while to let the filling solidify and it is also beneficial to the wrapper. If you don’t like lard, you can replace it with butter.