Sweet stevia cake
Overview
I like the magnificence of peonies, the whiteness and elegance of narcissus, and the grace and splendor of roses, but I prefer the perseverance and unyieldingness of chrysanthemums, their proud frost and snow! The chrysanthemum cake filled with purple sweet potato and coconut paste is beautiful, crispy and has an endless aftertaste.
Tags
Ingredients
Steps
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Mix the dough ingredients and pastry ingredients into a ball, cover with plastic wrap and let rest in the refrigerator for 30 minutes.
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Divide the filling, dough and pastry into 10 portions each.
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Press the oily dough into a small cake shape with your hands, wrap it in the pastry, and close the mouth upward.
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Flatten it, use even force, and roll it into an oval shape from the center outward. Roll it into a thin roll from the bottom up. Cover with plastic wrap and let it rest for 10-15 minutes.
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Flatten the long strip, then roll it into an oval, roll it into a thick roll from the bottom up, cover it with plastic wrap and let it rest for 20-30 minutes with the edge down.
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Stand the thick roll up and press it down gently, then turn it over, press the seam upward again and roll it into a round piece. Put the filling on it. Apply egg white on the edge inward. After closing the seam, press it into a round shape with your hands.
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Divide it into 10-12 petals, cut through the petals, and leave about 1 cm in the center of the circle.
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Turn the cut side of each petal upward and flatten the filling on the cut side with your fingers.
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Spread egg yolk in the middle of the prepared chrysanthemum cake and sprinkle with black sesame seeds.
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Place in a baking pan, preheat the oven to 130 degrees, put the upper and middle layers on the upper and lower heat, and bake at 120 degrees for 20 minutes.
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Appreciate the finished product picture.
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Appreciate the finished product picture.
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Appreciate the finished product picture.
