Purple sweet potato cake

Overview

In fact, this is a very unsuccessful purple sweet potato cake in appearance, because I cut corners on the water-oil dough and did not use the main ingredient of dough puff pastry, so I did not get those layers of crispy cake in the end. However, I did not reduce the ingredients for the pastry. Therefore, the taste of the purple sweet potato cake is only different in appearance, but the texture is still quite good. Besides, by using less oil, I can eat with peace of mind and feel less guilty. Those who pursue perfect results and texture should not follow my method, or you will be disappointed!

Tags

• baking
• children
• afternoon tea
• egg yolk liquid
• flour
• lard
• purple sweet potato filling
• sugar
• boiling water
• water

Ingredients

Steps

1. 1 Use 125 grams of flour, 60 grams of boiling water, 30 grams of cold water, and 20 grams of sugar to knead into hot dough. Add 65 grams of flour to 35 grams of lard and make a shortbread dough.

   

2. 2 Roll out the hot dough into thin sheets and spread the pastry dough flatly on the dough.

   

3. 3 Fold it in half from top to bottom, roll it out flat, then fold it in half again, repeat this three times.

   

4. 4 Roll it out for the last time and roll it into a long strip.

   

5. 5 Cut into small pieces and roll out.

   

6. 6 Prepare purple sweet potato filling.

   

7. 7 Wrap in purple sweet potato filling.

   

8. 8 Close the mouth downward.

   

9. 9 Arrange into baking pan, brush with egg yolk, 180 degrees, about 25 minutes.