Chinese Food
Fried leaf heart shaped bun
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Do you listen to Li Zhi? That song summer in Shanyin road. At the time of the single cycle, it happens to be the season of the fall of Nanjing's phoenix tree. I heard. At this time, the necklace spreading over the whole Dr. Sun Yat-sen's Mausoleum will become golden. The Mei Ling palace is the sapphire set on the necklace. What do you want to write? When you write, you don't know where to start. Just rub it into the dough. Carefully selected a few beautiful little leaves. Each bread is different. It should be unique. You are a glorious leaf that falls on my humble heart. As always, I am angry for myself and have no power to sing. Love is a leaf that cannot be moved
Cooking ingredients
Cooking Steps
Step1:Mix the dough with other materials except butter, knead until smooth, then add the room temperature softened butter, knead until it can pull out a large film development stage, stand and wake u
Step2:Purple potato is steamed or roasted; add some condensed milk to adjust the sweetness and milk to adjust the soft hardness. The amount given in the ingredients is only for reference. Adjust it according to your own taste and the dry humidity of purple potato
Step3:When the dough is twice as big, take it out and knead it to exhaust. Divide it into small parts as evenly as possible. I divided it into 9 parts
Step4:Take a piece of dough and roll it out
Step5:Put on a lump of purple sweet potato stuffing and a piece of steamed yellow heart or white heart sweet potato
Step6:Purple sweet potato stuffing covers the melon in the middle
Step7:Close up and wrap. Close down
Step8:Put it into the mould and let it stand still
Step9:The leaves dry after washing
Step10:On the surface of the sober bread
Step11:Sift high gluten flour
Step12:Remove the leaves
Step13:Preheated oven, 200 ℃ in the middle and lower layers, 15 minutes to the surface golden color
Step14:Cool and seal. Eat as soon as possible.
Cooking tips:1. Stuffing preparation. Purple potato is dry and not sweet enough, so it's mixed with condensed milk and milk. I don't think it's necessary to add a pile of oil and a pile of sugar to stir fry stuffing. These ingredients are delicious by themselves; 2. As for fermentation time, I usually don't give how long the fermentation lasts, because it depends on the fermentation state. The time varies according to the temperature and humidity in different seasons. For one hair, the volume of dough on the top obviously expands to twice the size. If you poke a hole in the middle, it won't shrink or collapse, it's fermentation. If you pull it apart, it's a uniform honeycomb. If it collapses, it's over fermentation. If you retract, it's not fermentation yet; if you ferment twice, you can see that the shaped dough obviously grows up. It's about 1.52 times the size. At this time, the dough gently touches. It should be slowly The state of springback. The springback is not good yet. If it collapses, it will be over fermented. If it is over fermented, it will be put into the oven again. It is easy to cause the baked dough to shrink and wrinkle
