【Suzhou】Purple sweet potato cake
Overview
Beautiful and charming snacks, perfect for entertaining guests.
Tags
Ingredients
Steps
-
Ingredients for water-oil skin: all-purpose flour, powdered sugar, corn oil, warm water.
-
Mix all the ingredients in the oil dough evenly and knead until a thin film can be pulled out.
-
Pastry ingredients: low-gluten flour, purple sweet potato flour, corn oil
-
Pour low-gluten flour and purple sweet potato flour into a basin and mix evenly, add corn oil and knead into a dough
-
Cover the kneaded water dough and pastry with plastic wrap and rest for 30 minutes
-
When the pastry and watery dough are rising, divide 30 grams each of the five-nut filling into pieces and set aside.
-
Divide the relaxed water-oil skin and pastry into four equal portions
-
Take a piece of watery dough, press it flat, and wrap it tightly with a piece of pastry
-
Wrap everything in turn and roll it into a round shape, then place it on the chopping board with the seal facing down.
-
Take a piece of pastry-wrapped dough and roll it into a long tongue shape with the edge facing up.
-
Roll up from top to bottom
-
Each roll should be covered with a fresh-keeping bag in time, and everything should be done in sequence. Cover with plastic wrap and let rest for 15 minutes.
-
Take a portion of the risen dough roll and flatten it slightly.
-
Roll out again into a long strip.
-
Roll up from top to bottom
-
Put it into the plastic bag again and let it rest for 15 minutes. (Still put each one into a fresh-keeping bag promptly)
-
Take a portion of the risen dough roll, cut it in the middle and divide it into two sections
-
Wrap in a portion of five-nut filling
-
Flatten and roll into a round shape with the cut side facing up
-
Close the mouth tightly
-
Arrange everything on a baking sheet
-
Place in the middle rack of the preheated oven, 180 degrees, for 30 minutes
-
It’s out of the oven, beautiful!
-
Isn’t the finished product more respectable when used to entertain guests?
-
Finished product!
