Honey purple potato crisp
The reason why it is called honey purple potato cake is that the purple potato stuffing is made of honey and. The honey in the finished product is full of flavor.
Step 1 . Finished product quantity: 20. Size of baking tray: 30 * 36cm.
Step 2 . Oilskin: 150g medium gluten flour, 22g honey, 65g water, 15ML whole egg liquid, 15g lard;
Step 3 . Oilskin: 150g medium gluten flour, 22g sugar, 68g water, 15ML whole egg liquid, 15g lard; Put all the materials into the container and knead them into a smooth dough. My noodles are more absorbent, and I add some water. The dough should be a little soft. Wake up for 30 minutes after making up.
Step 4 . Shorten: 120g medium gluten flour, 75g lard; Put the pastry material into the container, and knead it until it becomes a ball.
Step 5 . Purple potato puree: 300g, divided into 20 portions, and rolled into balls. Refer to step 5-9 for fabrication method.
Step 6 . I bought 900g purple potatoes (3), peeled and cut into pieces.
Step 7 . Steam in a pot.
Step 8 . Press into mud and sieve.
Step 9 . Add 100g honey and 60g butter, keep stirring over low heat.
Step 10 . I stirred it for 40 minutes on low fire and slowly dried it up. Finally, about 700 grams of purple potato paste are obtained.
Step 11 . Weigh the oilskin, divide it into 20 portions on average, knead it round, cover it with plastic wrap, and let it relax for 30 minutes.
Step 12 . After weighing the pastry, equally divide it into 20 portions. (In the picture, the upper two rows are water skips, and the lower two rows are pastries).
Step 13 . Take a portion of water and butter crust, flatten it, and put a portion of pastry on it.
Step 14 . Wrap it up and put it down on the chopping board.
Step 15 . Wrap them one by one until they are all wrapped. Put the wrapped food into the plastic wrap. In the picture, the 8 wrapped ones on the right side are obviously larger than the ones on the left side that are not wrapped with buttery pastry.
Step 16 . Take a piece of "long oval".
Step 17 . Roll it up from top to bottom.
Step 18 . Take out 1 portion with the mouth closed up.
Step 19 . Then roll out the long pieces, and the length of this rolling is obviously longer than that in step 15.
Step 20 . Roll it up from top to bottom.
Step 21 . One by one, you should be patient when making crisp snacks. This volume is shorter than the first one.
Step 22 . After all is completed, cover the fresh-keeping film and relax for 20 minutes.
Step 23 . Take a small roll and fold it up from the middle as shown in the figure.
Step 24 . Pinch them together, close the mouth, and close the mouth downward
Step 25 . Use a rolling pin to roll the dough into thin pieces with thick middle and thin periphery, and put a portion of purple potato filling on it.
Step 26 . Wrap it with the mouth closed downward.
Step 27 . Use a rolling pin to gently flatten.
Step 28 . When all are ready, drain into the baking tray.
Step 29 . Brush the whole egg liquid twice, and sprinkle white sesame seeds on the surface.
Step 30 . Put into the oven preheated at 200 ℃, the middle layer, the upper and lower fire, 15 minutes.
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