Purple sweet potato pancakes
I always use lard or salad oil to make such desserts, but lard has the best effect and the best taste, while salad oil is the worst. It is not as fragrant and crispy as lard. I used cream to make this purple sweet potato short cake, but I didn't expect the effect to be quite good. It is very crisp and will drop when I open it. Using purple potatoes as the filling is one of the reasons why this small cake is so good. The purple potatoes are rustling and sweet. The whole small cake is crispy and loose inside and outside. It's great!
Recipe Recommendations
- cream 75 grams
- fine sugar 28 grams
- water 58 grams
- condensed milk a little
- sugar 35 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Purple sweet potato pancakes
1
Practice for oil skin: Wrap the flour into a powder wall, put the fine sugar, cream, and water into the powder wall and mix well. After kneading all the ingredients into smooth and non-sticky dough, cover it with plastic wrap and relax.
2
Practice for crispy: Mix the cream and flour evenly, and press with a scraper to form a ball. The hardness of the crispy should be the same as the hardness of the oil skin. Put the crispy into a ball in the refrigerator for later use.
3
Method of filling: Peel and wash the purple sweet potatoes, steam them, then mash them into mud, add sugar and condensed milk, stir well, knead the mud-like materials into balls, cut them into 10 small balls, and place them in the refrigerator. Refrigerate for later use.
4
The making process of purple potato shortcake: After kneading the oil skin, crisp and filling, cover with plastic wrap and relax for 15 minutes
5
Divide the oil skin and the pastry into 10 small dough pieces and round them
6
Press the oil skin flat, put the pastry in the middle and wrap it up
7
Wrap in the pastry
8
Pinch oil skin interface tightly and buckle
9
Use a rolling pin to flatten it slightly and roll it out into an oval shape
10
Gently roll the dough with your palm and roll it into a circle and a half
11
Relax for 15 minutes
12
The loose dough is rolled out again
13
Roll it up again for about two and a half turns and leave it to relax for about 15 minutes
14
Gently press the loose dough flat with your hands, roll it out into a round shape, and wrap it in the filling
15
Wrap in the filling and pinch the dough tightly with your fingers
16
Gently press the wrapped cake with your hands with the mouth down to form a round and flat shape
17
Brush the surface with egg yolk liquid
18
Use a rolling pin to dip the end of the cake with water and then dip it with black sesame seeds and press it on the surface of the cake to preheat the oven, middle and lower layers, at 200 degrees for 20 minutes.Purple sweet potato pancakes Make Tips
1. Every time the dough is rolled out, it is best to leave it loose for more than 10 minutes so that the muscles will not be too strong and it will be easier to operate;2. I used cream this time or lard;3. After the pastry and fillings are done, be sure to put them in the refrigerator to refrigerate, which is not easy to stick to your hands.