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Material 1 (oil skin)
Low-gluten flour150g
47 grams of butter
28 grams of fine sugar
58 grams of water
Proper amount of black sesame
Material 2 (Pastry)
Low-gluten flour150g
75 grams of butter
Material 3
2 purple sweet potatoes
A little condensed milk
35g sugar
Method for making purple potato crisp
The practice of oil skin: flour is surrounded by a powder wall, fine sugar, butter and water are put into the powder wall and stirred evenly.
After all the materials are kneaded into a smooth and non-sticky dough, cover with plastic wrap and relax for 15 minutes.
Pastry making method: mix butter and flour evenly.
Press with a spatula and knead into a ball.
Oil should be as hard and soft as oil skin.
Divide into 20 g 10 small dough, knead it and put it in the refrigerator for later use.
Filling practice: peeled and washed purple sweet potatoes, steamed, mashed with a blender, and mixed with sugar and condensed milk.
Knead the muddy materials into balls, cut them into 10 20g balls, and put them in the refrigerator for later use.
Divide the oil skin into 25g 10 dough, and then round it.
Flatten oil skin
Put the dough in the middle and wrap it.
Pinch the joint of pastry.
Slightly flatten it with a rolling pin.
Roll it into an oval.
Gently knead the dough with your palm, about once and a half.
Relax 15 minutes
Roll the slack dough into dough again.
Roll it up again for about two and a half turns.
Let it relax 15 minutes or so.
Gently flatten the loose dough by hand, roll it into a circle and wrap it with stuffing.
Wrap the stuffing and knead the dough with a tiger's mouth. Turn it upside down and make a circle.
Put it upside down in a tin foil baking tray and brush the surface with egg yolk liquid.
Dip one end of a rolling pin in water and then black sesame seeds and press it on the cake surface.
Preheat oven, middle and lower floors, 200 degrees for 28 minutes.