Chinese Food

Cooking Steps

1. 

   Step1:Peel and wash purple sweet potat

2. 

   Step2:Cut it into small pieces. I wrote five purple potatoes in the formula. It's a smaller purple potato. Because I've got more. In fact, it's not used up at the end. You can get less

3. 

   Step3:Steam the cut purple potatoes on the pot until the chopsticks are rotten. Take it out and put it into the container. Mash it with a scrape

4. 

   Step4:Then sieve with a sieve. This step is troublesome, time-consuming and laborious. If there's a blender to beat it, it's still less labor-saving than sieving.

5. 

   Step5:Prepare a pan. Heat it over low heat. Put in the mashed sweet potato

6. 

   Step6:Add butter and condensed milk while mixing. The sweetness can be adjusted according to personal taste. However, it should be a little sweeter. Because the whole taste of purple potato crisp is adjusted by this filling.

7. 

   Step7:Fried purple sweet potato puree. The surface is very delicate.

8. 

   Step8:The material of this pastry. Add it together. Mix and knead it to form a dough. Cover the fresh-keeping film to wake up the noodles

9. 

   Step9:Beat the salted duck egg and take out the yolk. Spray white wine. Bake in the oven at 150 ℃ for 1520 minutes

10. 

    Step10:Put the oil skin material into the bread machine. Knead the dough for about 20 minutes. Cover the fresh-keeping film to wake up the dough

11. 

    Step11:Purple sweet potato filling is divided into 8 part

12. 

    Step12:Wrap in the roasted yol

13. 

    Step13:Eight in all. Put them asid

14. 

    Step14:After the purple potato pastry wakes up, divide it into 4 part

15. 

    Step15:Oil skin is also divided into 4 part

16. 

    Step16:Pastry wrapped in tar

17. 

    Step17:Wrap the pastry in the tare. Slowly push it to the en

18. 

    Step18:Close your mouth down. Roll the rolling pin into a tongue shap

19. 

    Step19:Roll up from top to bottom. This picture will always come across when it is uploade

20. 

    Step20:Edge down. Wake up for 30 minutes. Cover with plastic wrap. Otherwise, the water will crack if it disperses

21. 

    Step21:After waking up, flatten the roll and roll it into a long shap

22. 

    Step22:Roll from top to botto

23. 

    Step23:Edge down. Wake up for 30 minute

24. 

    Step24:Cut through the middle with a sharper knif

25. 

    Step25:Press fla

26. 

    Step26:Use a rolling pin to roll up the skin. Pack in the purple potato yolk filling prepared befor

27. 

    Step27:Close the mouth slowly. It's OK to wrap it up. Tighten it at the closing place

28. 

    Step28:Ready to go into the oven ~ ~ also baked egg yolk crisps with bean paste and lotus paste. Preheat the oven at 160 ℃ and bake for 50 minutes. Turn it to 190 ℃ for 10 minutes. Color i

29. 

    Step29:The roasted yolk crisp is out of the oven to cool down ~