Purple sweet potato egg yolk crisp (super crispy without using film)

Ingredients?

Oil skin

250g cake flour

Lard 100g

Sugar 40g

Salt 1.5g

Water 70g

Puff pastry

170g low flour

30g purple sweet potato starch (or other colored flour)

100g lard

Stuffing

Purple sweet potato puree (or bean paste) 480g

24 egg yolks

How to make purple sweet potato egg yolk cake (super crispy without peeling the film)?

Put the ingredients of the oil cake into different layers Mix evenly and knead into a smooth dough. Let sit for 15 minutes.

Then divide the pastry and dough into 12 equal portions

Purple sweet potato puree 20g each, 24 pieces

24 baked egg yolks

Set up

Wrap the egg yolk in the purple sweet potato puree, seal it, and set aside

Wrap the pastry into the dough

Use a rolling pin to wrap the dough Roll into an oval

Roll up

Repeat the first two steps

Take a dough roll and cut it in the middle

Loop it Roll the dough down into a circle, wrap the purple sweet potato yolk in the middle

Seal it, and the egg yolk cake will be formed!

Preheat the oven, cover the baking sheet with tin foil, 180 degrees, middle layer, 20 minutes

After baking, take it out and assemble it, and you are done

Skin Crisp, purple sweet potato, glutinous and fragrant egg yolk.

After two bites, the whole place became crispy! Hahaha

Tips

This recipe can be very crispy without removing the membrane. You can also knead it to form the membrane, but I feel that the texture will be about the same?

The lard is boiled at home. The tenderer it is, the softer the dough will be. It is easier to wrap the fillings. There are pros and cons.

I would like to mention here that the purple sweet potato filling is Made by myself using fresh purple sweet potato, first peel and slice the purple sweet potato, steam it, add water and then mash it into a puree, sift, add sugar and stir-fry, control the amount of sugar according to your own taste, the purple sweet potato you make is delicious and chewy. It’s also glutinous. For people like me who don’t like too sweet, the egg yolk cakes sold on the market are really too sweet to eat!

It’s almost Christmas this time, so I used red natural pigment for the pastry, but I’m not satisfied with the color? If you usually eat it, you can use natural purple sweet potato flour or colored natural flour instead, such as Red yeast rice powder, pumpkin powder, matcha powder, cocoa powder, etc.

The egg yolks are pickled by the farmers themselves. They can be used directly after pickling. You can soak them in corn oil at 180 degrees 5~ 8 minutes? Medium rare is fine