【Beijing】Osmanthus Purple Sweet Potato White Crispy

Overview

White-skinned puff pastry is a traditional snack in old Beijing. The filling is my own creation. It uses healthy and natural purple sweet potato and is paired with sweet-smelling sugared osmanthus. It has a moderate sweetness and is suitable for all ages. It is the best gift for relatives and friends during the Spring Festival.

Ingredients

Steps

Let’s make the filling first. Cut two small purple sweet potatoes into pieces and steam them for about 20 minutes
If you can easily insert chopsticks into the purple sweet potato, it means it has been steamed.
When the temperature drops slightly, pour out the steamed water.
Here are all the ingredients for the filling part. Steamed purple sweet potato, powdered sugar, candied osmanthus
The two pieces of small purple sweet potatoes I chose weighed about 318 grams after steaming. There are big and small purple sweet potatoes, and the portion size is not very strict.
Crush the purple sweet potato into puree with a spoon
Add 50 grams of powdered sugar, and then add 20 grams of sugar-osmanthus.

$【Beijing】Osmanthus Purple Sweet Potato White Crispy step 7$
Knead all the ingredients into balls and cover them with plastic wrap to prevent the surface from drying out (at this point, the filling part is complete.)
Next we will make water-oil skin. This is all the ingredients for water-oil skin. All-purpose flour, powdered sugar, lard, salt, water
Take 200 grams of all-purpose flour, add 80 grams of lard, add 2 grams of salt, add 30 grams of powdered sugar, then add 110 ml of water, and put it all into the bread machine barrel at one time.
Turn on the bread machine and run the automatic dough mixing program for about 15 minutes.
While the bread machine is executing the program, we are going to make the pastry, which is all the materials needed for the pastry. Low-gluten flour, lard
180g low-gluten flour, add 90g lard.
Use your hands to knead all the ingredients into a smooth dough
Place the pastry dough into a crisper and close the lid to prevent the surface from drying out.
Now that the dough mixing process of the bread machine has ended, take out the dough. The dough that has just been rested in the bread machine is very soft, but the toughness has not reached the optimal effect and needs to be fermented a second time
Knead the dough again with your hands, not too many times, just about a dozen times.
Put the kneaded dough into a lunch box and close the lid to prevent the surface from drying out. Let it sit for about 15 minutes
After resting for 15 minutes, the dough has become very firm. After weighing the total weight of the dough, divide the dough into 20 equal parts.
Divide the dough into 20 equal portions and put it in a crisper with the lid closed to prevent the surface from drying out. You don't have to worry, because the dough contains oil so it won't stick to each other.
Weigh the total weight of the pastry dough made previously and divide it into 20 equal parts.
Roll each portion into a small ball and put it in a lunch box. Be sure to close the lid to prevent the surface from drying out.
Next we will complete the most important puff pastry wrapping process. Take a piece of water-oil dough
Water-oil skin is very soft and can be flattened by just pressing it with your hands.
Take a pastry ball and place it on the water-oil dough
Wrap the pastry with water-oil dough.
After wrapping, folds face up
Press flat
Use a rolling pin to roll it into a long tongue shape on both sides
Roll up from one end
Place the 20 prepared dough rolls into a crisper and close the lid to prevent the surface from drying out. Let it sit for 15 minutes
While the rolls are resting, we divide the previously weighed purple sweet potato filling into 20 equal parts
Divide 20 portions of filling into small balls and cover with plastic wrap to prevent the surface from drying out.
After letting it rest for 15 minutes, take out a dough roll with the seam facing up.
After flattening, use a rolling pin to roll it into a long tongue shape on both sides.
Roll it up from one end again. The second roll will look slightly fatter than the first.
Place the prepared 20 secondary dough rolls in a crisper and close the lid to prevent the surface from drying out. Let it sit for another 15 minutes
After letting it rest for 15 minutes, take a dough roll and make a mark in the middle with chopsticks.
Turn up both sides
Press flat
Use a rolling pin to roll out the dough and wrap it with purple sweet potato filling.
When wrapped, arrange it into a round shape with the smooth side facing up. Start preheating the oven at 200°
My oven can hold ten in one pot, so I need to bake it in two batches. Place the prepared dough on the baking sheet
Bake in the oven at 200° for about 50 minutes. (The above oven temperatures and times are for reference only, please set them as appropriate according to the specific conditions of your own oven.)
Freshly baked white pastry, place on cooling rack to cool.
Food coloring, bright red
Just a drop or two
Add a little water and mix thoroughly
Wooden seal
Dip in red food paint
First use a paper towel to absorb excess paint water, otherwise if there is too much water, the pattern will be blurred
Carefully place the stamp on the white pastry. The top of the white pastry has a curve. Please make sure that each petal is stamped
After printing, lift the seal and the clear pattern will be ready.
The most traditional pastry in old Beijing, white pastry is ready.
The Spring Festival is coming, it’s a great gift to give to relatives and friends.
As long as you follow the steps and don't be lazy, the success rate is 100%
Doesn’t it feel very fulfilling to make traditional crafts yourself?
This Spring Festival, use your hands to send heartfelt blessings to your relatives and friends
I wish everyone a happy new year and all the best!

Overview

Tags

Ingredients

Steps