Chinese Food
Purple sweet potato Matcha original flavor (doushasu) corn oil version
(91133 views)
The recipe is the amount of 20 bean paste crisps. The original flavor is 8. The purple potato and Matcha are 6 each. It's corn oil. I've tried it many times. It's very crisp.
Cooking ingredients
Cooking Steps
Step1:All the materials are ready. Please don't mix the flour of the pastry and the corn oil. First of all, make oil skin, medium gluten flour, fine sugar and corn oil, stir gently with chopsticks, then pour water into the mixture for several times, mix well, knead into dough, cover with plastic wrap and relax for 30 minutes. Then make the pastry. Mix the low flour and corn oil well. (if the temperature is high and the pastry is thin, add about 10 grams of low flour) divide the pastry into three parts. Take two parts and add the purple potato powder and Matcha powder to mix them evenly. (six purple potatoes and Matcha respectively. Eight original flavors. First weigh the total weight of the pastry divided by 20. Then multiply by six parts. The remaining one is the amount of eight original flavors.) cover the fresh-keeping film and relax for about 20 minutes. After making, it is as shown in the figure a look.
Step2:Divide the flabby pastry and pastry into 20 parts on average. Purple sweet potato and Matcha are divided into 6 parts and 8 parts.
Step3:Take a pastry and press it flat and put it into a pastry.
Step4:Hold the closing place like a bun. After wrapping, close the mouth down. The back is the appearance of wrapping. Make sure to take one out of the whole process. Cover the rest with plastic wrap. I took the plastic wrap off first in order to take a picture clearly.
Step5:Wrap them all and put the plastic wrap on the back cover and let them stand for 15 minutes. If it's very hot, cover them with a wet cloth.
Step6:Take out the dough and roll it into an oval shape. It's about 20 cm long. The longer the dough is rolled, the better the effect is.
Step7:Roll it up and down.
Step8:The color of Matcha and purple potato is very beautiful after rolling. They are also rolled up.
Step9:Roll them all up and put the plastic wrap on the back cover and let them stand for 20 minutes.
Step10:Take out a dough and close it down. Flatten it and roll it into an oval shape. Then roll it up and down again.
Step11:Roll it up as shown in the picture. Cover with plastic wrap and let it stand for 20 minutes.
Step12:It's better to refrigerate the bean paste overnight. It's easier to knead. Each 25g. 500g is divided into exactly 20 parts. It's better to put a wet towel next to the bean paste filling. It's not easy to stick your hands on the next one after rubbing one.
Step13:Take one out and press it down in the middle with your fingers.
Step14:Hold the two ends together and press them flat.
Step15:Roll it into a round shape about the size of a bun. Put a bean paste stuffing on it.
Step16:It's better to wrap it like a bun. Put it in the baking tray.
Step17:
Step18:
Step19:
Step20:
Step21:
Step22:
Step23:
Cooking tips:In the process of making, each step must be covered with plastic wrap immediately, because the hotter the weather is, the easier it is for the skin to dry. It is suggested that the plastic wrap be covered with a wet cloth. If you can't finish eating, put it in the fresh-keeping box. If you are damp, put it in the oven and bake it for a few minutes, it will become crisp. There are skills in making delicious dishes.
