The golden round shape, small and cute shape, the sweet stuffing of the fine cotton, exudes the crispy and milky fragrance of the crispy potato, the multi-layered crispy skin, bite a bit to make your cheeks scent, eat a few more It’s fun, this is the purple potato crisp. And the more you like it, the more you eat, the more delicious you eat.
The practice of oil skin: flour is divided into powder walls, and fine sugar, butter and water are put into the powder wall and mixed well.
After all the materials are kneaded into a smooth, non-stick dough, cover the plastic wrap for 15 minutes.
The practice of pastry: butter and flour are evenly mixed
Press the squeegee to press
The hardness of the pastry should be the same as the hardness of the oil skin.
Divide into 10 small doughs of 20 grams each and roll them in the refrigerator for free
The practice of filling: purple potato peeled and washed, steamed, beaten with a blender, add sugar, condensed milk and stir well
After the muddy material is kneaded into a dough, it is cut into 10 20g small balls and placed in the refrigerator for storage.
Divide the oil skin into 25 grams of 10 small doughs and roll round
Flatten the oil skin
Wrapped in the middle of the pastry
Pinch the oil-skin interface that is wrapped in the pastry
Slightly flatten with a rolling pin
Split into an oval
Lightly roll the dough with the palm of your hand and roll it into a circle and a half.
Relax for 15 minutes
Loose small dough and knead the dough again
Roll up again about two and a half times
Lay for about 15 minutes
Loosen the dough and gently flatten it by hand.
Wrap the stuffing with the tiger's mouth and pinch the dough to the round
Place it in a baking tray placed in tin foil and brush the egg yolk on the surface.
Use a rolling pin to dip some water and then apply black sesame seeds on the surface of the cake.
Preheat the oven, middle and lower layers, 200 degrees 28 minutes