Flower purple sweet potato cake

Overview

I like Chinese puff pastry very much. If I make my own puff pastry, if time allows, I still have to prepare lard, so that the taste of the layers of puff pastry is closer to memories. Of course, there are too many types of puff pastry and fillings. Making your own puff pastry is not only affordable but also healthy. It is best to follow the taste of your family! Purple sweet potato is also my favorite ingredient. It is colorful and nutritious. Use it to make a unique Chinese pastry: chrysanthemum cake and bauhinia cake. Let the flowers bloom in my happy kitchen!

Tags

• baking
• dessert
• afternoon tea
• banquet
• coconut
• flour
• lard
• purple sweet potato puree
• warm water
• white sugar
• yogurt

Ingredients

Steps

1. 1 .Prepare the ingredients. I steamed the purple sweet potato in advance and pressed it into puree and put it in the refrigerator. I just take it out and defrost it when I use it

   

2. 2 How to make purple sweet potato filling with grated coconut: After steaming the dried purple sweet potato puree, you can mix it with some yogurt, add 30G white sugar and grated coconut

   

3. 3 Stir evenly and let the coconut absorb the flavor (you can use a food processor to beat it finer, so it tastes better)

   

4. 4 Knead the filling into small balls of about 35G each and set aside

   

5. 5 Mix 100G flour + 50G lard to form a shortbread dough, and rest it in the refrigerator for 20 minutes

   

6. 6 Mix 150G flour + 20G sugar + 40G lard + water to form a water-oil dough, and rest it in the refrigerator for 20 minutes

   

7. 7 Take out the relaxed pastry dough and water-oil dough and divide them into small portions. Note that the water-oil dough is slightly larger than the pastry dough (a total of ten are made)

   

8. 8 Take a piece of water-oil dough and put small puff pastry on top

   

9. 9 Wrap it up with the seam facing down

   

10. 10 Use a rolling pin to roll it out

    

11. 11 Roll it up from top to bottom and set aside

    

12. 12 Wrap all the pastry in turn, cover with plastic wrap and rest for 20 minutes

    

13. 13 After waking up, roll out the dough firmly

    

14. 14 Roll it up from bottom to top

    

15. 15 .After doing everything in sequence, cover it again and let it rest for 20 minutes (after waking up, repeat the rolling and rolling steps again, a total of three times)

    

16. 16 After waking up, roll out the small rolls and put coconut and purple sweet potato puree on top

    

17. 17 Bring the bag straight with the seam facing down, and roll it out slightly

    

18. 18 Use a knife to make a few slits on the side without breaking them

    

19. 19 Turn the petals over, with the purple sweet potato filling facing up, and garnish with a little purple sweet potato puree in the middle to form the embryo of the chrysanthemum cake

    

20. 20 Make a few more Bauhinia pastries, divide the pastry into five parts, and make two small slits in the middle of each part (not too deep, just cut the skin)

    

21. 21 Pinch the two corners of each small portion into the middle to form a leaf shape, and garnish with some purple sweet potato puree in the middle

    

22. 22 Make all the flower cakes in sequence, place them on a baking sheet, and brush with a little egg wash

    

23. 23 Bake in the middle rack of the oven at 180 degrees for about 25 minutes

    

24. 24 It’s the crispiest when eaten while it’s hot