Chinese Food
Sweet potato and chrysanthemum crispy
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The Chinese pastry with crisp crust is very aftertaste. The crispy crust is crispy with one bite. In western style, there are also pastries like pastry, but they are made of different materials; in western style, butter is often wrapped in the pastry, while in Chinese style, lard is generally used as the pastry. If you don't want to spend too much time in the production process, you can wrap the purple potato stuffing directly and then close up and squeeze it tightly. Then you can bake it in the oven. In fact, there's no difference in taste. It's just different in appearance; one is chrysanthemum type, and the other is like a Soviet style moon cake. Pastry is recommended to be eaten when it is warm. Only in this way can the flavor of the pastry be tasted. Chinese pastry is very particular when making dough. The crunchy and thin skin like paper is the most important thing when folding the dough. This purple potato crispy is rare to see outside. Generally, it sells fresh meat moon cakes or Soviet style moon cakes. -
Cooking ingredients
Cooking Steps
Step1:Put the tare and pastry materials into the bowl. Slowly add warm water and stir to form the tar
Step2:The same is true for pastry. Mix the butter and low gluten powder at room temperature. Knead them evenly and knead them into smooth dough. Cover them with plastic wrap and let them rest for 30 minutes.
Step3:Divide the tare and pastry into eight equal parts.
Step4:When the steamed sweet potato puree is hot, add sugar and milk, mix well and divide into 25g each.
Step5:Flatten the tare. Put in a pastry.
Step6:Wrap it up. Close it down.
Step7:Press the palm of your hand slightly and roll it into an oval shape.
Step8:Roll up from the bottom.
Step9:Roll all the dough and put it on the back cover and leave it for 15 minutes.
Step10:After 15 minutes, press a face flat with the palm of your hand. Use a rolling pin to roll it into a long shape.
Step11:Roll it up from the bottom. Cover it again and let it stand for 15 minutes.
Step12:Take a dough. Pinch it up on both sides.
Step13:Press flat with the palm of your hand.
Step14:Then roll it flat with a rolling pin.
Step15:Put a purple potato filling in the middle.
Step16:Hold tight.
Step17:Close your mouth down. Flatten your hands a little.
Step18:Then roll it with a rolling pin to a thickness of about 1.5cm.
Step19:Cut 8 lines with scissors.
Step20:Use your fingers to pinch the outer circle of the dough a little. It's a little V-shaped.
Step21:Roll each cut dough from the bottom.
Step22:Press the dough around the mashed purple potato with your thumb. It will become a petal.
Step23:Put a little egg on the surface.
Step24:Put some sesame seeds in the middle.
Step25:Preheat the oven to 180 ℃ and bake in the middle layer for 20 minutes.
Step26:Finished product.
Step27:Finished product.
Step28:Finished product.
Step29:Finished product.
Cooking tips:When cutting the petals with scissors, cut the dough on both sides thoroughly. Purple potato puree can also be changed into bean paste. Room temperature butter for pastry can be changed into lard. There are skills in making delicious dishes.
