Sweet Potato Banana Crispy
Overview
Combine Feijuan's sweet potato bake with that traditional banana crisp. Wrap a whole mini sweet potato in the banana puff pastry. I made a plan to make ten small sweet potatoes. Unexpectedly, I got up early in the morning and found that three small sweet potatoes that had been steamed in advance were missing. Just seven. If the skin is too thick, there are steamed purple sweet potatoes to top it with. The dough ratio was adjusted as appropriate based on the previous condition of the purple sweet potato and banana cake. The point is, the sugar is reduced because the original recipe is too sweet. The adjusted ratio seems to be better, the dough is not soft or hard, just right. The reserved purple sweet potato was not used. One piece of dough can be used to make the skins of seven small sweet potatoes, neither thick nor thin, just right. Freshly baked, crispy on the outside and soft on the inside. Afterwards, the dough will slowly absorb moisture and become soft, and it will taste like a sponge cake, which is quite good. . . .
Tags
Ingredients
Steps
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Crust: 150g flour, 30g sugar, 35g corn oil, 8g honey, 8g egg liquid, 1g baking soda, 30g water. Filling: 7 steamed sweet potatoes
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Pour the sugar, egg liquid, honey, baking soda, and water into a large bowl and stir until dissolved.
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Add oil,
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Beat until fully emulsified.
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Pour in the flour,
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Mix well to form a moderately soft dough.
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Divide into 7 equal parts.
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Flatten into an oval shape and add small sweet potatoes.
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Wrap it up,
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Arrange it into a shape with both ends pointed and bent to the same side, and place it on the baking sheet.
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Brush the surface with egg wash.
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Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 20-25 minutes.
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The surface is golden brown and comes out of the oven.
