Purple potato and sunflower crisp
The flowers blossomed into the sun. Sunflower crisp, beautiful in shape, crisp in taste, filled with purple potato and coconut, sweet, soft and waxy, smooth and smooth, leaving people with a lingering fragrance and endless aftertaste.The baking time and temperature are for reference only, and shall be subject to our own oven.
Step 1 . Mix the pastry materials and pastry materials into a ball, cover it with fresh-keeping film and put it in the refrigerator to relax for 30 minutes.
Step 2 . The stuffing, pastry and pastry are divided into 10 parts respectively.
Step 3 . The oil skin is pressed into a small cake shape by hand, wrapped in pastry, and closed upward.
Step 4 . Flatten, evenly force, roll out into an oval long piece from the middle to the outside, roll it into a thin roll from the bottom to the top, close it up, cover it with fresh-keeping film and relax it for 10-15 minutes.
Step 5 . Flatten the long strip, roll it into an elliptical long piece, roll it up into a thick roll from the bottom, close the mouth and cover it with fresh-keeping film downward to relax for 20-30 minutes.
Step 6 . The thick roll stands up and gently presses it down, then turns around. Press it up at the closing point and roll it into a round piece. Put the stuffing on it, coat the egg white on the inside of the edge, and press the seam down to form a circle with your hands after closing the mouth.
Step 7 . Divide it into six petals, draw patterns with a knife, cut through between the petals, and just scratch gently on the petals.
Step 8 . Pinch the two sides of the petals towards the middle.
Step 9 . Put egg yolk in the middle of the prepared sunflower crisp, sprinkle black sesame seeds, and place it in the baking pan.
Step 10 . Preheat the oven at 130 ℃, middle and upper layers, heat up and down, bake at 120 ℃ for 20 minutes.
Step 11 . Appreciation of finished drawings.
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