Purple sweet potato egg yolk cake
Overview
Seeing all kinds of sun-dried egg yolk cakes in the circle of friends made my sister miss it for a long time. Finally, she can eat her own egg yolk cakes. What’s more, the butter made with butter is more fragrant than lard, but of course the cost is higher. 😄😄
Tags
Ingredients
Steps
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Make oil crust: Put 75 grams of butter, 225 grams of high-gluten flour, and 15 grams of soft white sugar in a basin and knead into a flocculent shape.
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Add 97 grams of water and knead into a dough, wrap in plastic wrap and let rest for 30 minutes.
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Make puff pastry: Put 90 grams of butter and 180 grams of low-gluten flour into a basin and knead into a puff pastry dough
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This is the reconciled pastry dough
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After 30 minutes, knead the dough and divide it into 18 dough balls
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and 18 puff pastry
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Roll the dough into a dumpling wrapper and wrap the puff pastry like a bun.
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Then use a rolling pin to roll it out like an insole, roll it up, put it on a plate and wait for 15 minutes.
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After 15 minutes, roll the roll upright into a small roll, place it on a plate and wait for 20 minutes.
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Make purple sweet potato and egg yolk filling: steam and mash purple sweet potato, add condensed milk, flatten and wrap in egg yolk.
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Knead into balls and set aside
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After 20 minutes, shape the small roll into a round ball from the middle and use a rolling pin to roll it into a bun-like shape.
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Then wrap the purple sweet potato and egg yolk filling like a steamed bun.
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Finally, brush with egg yolk, sprinkle with sesame seeds and place in the oven.
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Preheat the oven: bake at 170 degrees for 30 minutes.
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Very fragrant and delicious
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Do you really want to eat it😂😂
