Purple Sweet Potato Banana Crispy

Overview

I vaguely remember making a banana crisp very early on. The filling is definitely not purple sweet potato. This new favorite is not as old as this traditional Chinese dim sum. Maybe it's jujube paste, maybe it's bean paste, it doesn't matter. This time, I want to add the heart of purple sweet potato to the banana crisp. There is no banana in banana crisp, banana is just an image name. Thoughts changed rapidly, and the final decision was to make the purple sweet potato filling without adding sugar or oil, just the original purple sweet potato puree. You don't even need to mash it, just divide the steamed purple sweet potato into pieces according to the amount of filling, knead it into a ball, and then you can wrap it. What a great idea to save time! However, it soon became apparent that this idea might be brilliant, but it was by no means a good idea. The randomly kneaded purple sweet potato still retains some of the hardness of the purple sweet potato chunks, and it is not so easy to be rolled out with the dough after wrapping. There is no way to remedy it. I can only be patient and slowly roll the wrapped purple sweet potato cake into a banana shape. Thanks to the subconscious foresight, I directly pinched the purple sweet potato into an oval date pit shape, and wrapped the long olives without having to spend a lot of time sorting them into bananas. However, the time saved earlier on pounding the mud was also wasted here. . . . Although it took a lot of effort to shape it, the baking result is still very satisfying. . . .

Tags

• baking
• egg
• flour
• honey
• oil
• purple sweet potato puree
• white sugar
• baking soda
• water

Ingredients

Steps

1. 1 Dough: 150g flour, 58g sugar, 37g oil, 8g honey, 8g eggs, 1g baking soda, 37g water. Filling: 180g purple sweet potato puree

   

2. 2 Pour the sugar, honey, eggs, baking soda, and water into a bowl and stir until dissolved.

   

3. 3 Add oil.

   

4. 4 Beat until fully emulsified.

   

5. 5 Add flour.

   

6. 6 Knead into a moderately soft dough.

   

7. 7 Divide the dough and purple sweet potato into 10 equal parts.

   

8. 8 Flatten the dough and add filling.

   

9. 9 Wrap into a jujube shape with pointed ends.

   

10. 10 Then roll it into a length of 10 cm and arrange it into a banana shape.

    

11. 11 Place on a baking sheet and brush the surface with egg wash.

    

12. 12 Put in the oven, middle layer, heat up and down at 180 degrees, and bake for about 25 minutes.

    

13. 13 The surface is golden brown and comes out of the oven.