Purple sweet potato cake

Overview

How to cook Purple sweet potato cake at home

Tags

• pastries
• baking
• all-purpose flour
• lard
• low gluten flour
• purple sweet potato filling
• purple sweet potato starch
• fine sugar
• water

Ingredients

Steps

1. 1 Make the filling first: Steam the purple sweet potato without peeling it in a steamer

   

2. 2 After steaming the purple sweet potato, sieve and press it into a fine purple sweet potato puree, then fry it into a filling according to the ratio of 100% sieved purple sweet potato puree, 20% fine sugar, and 20% butter

   

3. 3 After the fried purple sweet potato puree is cool, divide it into 30 grams each

   

4. 4 Take a piece of oil dough and flatten it and wrap it in a piece of puff pastry, with the seam facing up, roll it into a ox tongue shape, roll it into a barrel shape, with the seam facing up, and let it rest for 15 minutes. Roll the rested dough into a long strip, roll it into a barrel, and let it rest with the edge facing down for 20 minutes

   

5. 5 Take a portion of the twice-rolled puff pastry and cut it in the middle. Roll out the cut surface and flatten it, then roll it into a round shape. Flip it over and wrap it in the filling. Tie it up and place it in a baking pan with the edge facing down

   

6. 6 Place in an oven preheated to 180°C, on the middle rack, and heat up and down for about 25 minutes.