Purple sweet potato egg yolk cake

Overview

Make purple sweet potato bread. I bought too much purple sweet potato, so I just made some egg yolk cakes for my mother to try. Purple sweet potato filling is made by steaming the purple sweet potato, peeling it and mashing it with a spoon. Put it in a non-stick pan, pour in corn oil and stir-fry over low heat for about 5 minutes. Let cool and set aside. The sweetness is a bit light. Next time, add some sugar to adjust the sweetness. The method is based on Xiao Nuo’s mother’s recipe. The recipe is for 16 pieces. I made 12 pieces and used 2/3 of the amount.

Tags

• baking
• little fresh
• old man
• afternoon tea
• egg yolk liquid
• lard
• low gluten flour
• purple sweet potato filling
• salted egg yolk
• sugar
• black sesame
• plain flour
• water

Ingredients

Steps

1. 1 Mix the main ingredients evenly and knead it into a smooth dough that can pull out the fascia. Cover with plastic wrap and let it rest for about half an hour. Then mix the pastry ingredients evenly and let them rest together;

   

2. 2 Put the raw salted egg yolk in a bowl, pour a little high-strength white wine, and evenly coat the surface of the egg yolk with the white wine, soak for 10 minutes;

   

3. 3 Bake in a 180 degree oven until the surface turns brown for about 5 minutes (no need to preheat);

   

4. 4 Divide the relaxed water-oil dough and puff pastry dough into 12 portions each. Roll one portion of the water-oil dough into a round sheet, similar to the method of rolling out dumpling wrappers. Place the pastry in the middle of the dough, wrap it tightly, place the seam side down, and rest for 10 minutes;

   

5. 5 Use a rolling pin to roll the wrapped pastry into an oval shape, roll it up from top to bottom, cover it with plastic wrap and let it rest for 15 minutes, then add 25 grams of purple sweet potato filling into 12 portions;

   

6. 6 Then wrap the egg yolk into the purple sweet potato;

   

7. 7 Take the rested puff pastry, roll it out again, roll it up from top to bottom, cover it with plastic wrap and let it rest for 15 minutes;

   

8. 8 Take the relaxed puff pastry, seal it upwards, and press it with your thumb from the middle;

   

9. 9 Then fold it in half and roll it out lightly with a rolling pin;

   

10. 10 Place the purple sweet potato and egg yolk filling on the puff pastry and seal;

    

11. 11 Place seam side down on the baking sheet;

    

12. 12 Brush the surface of the wrapped egg yolk pastry with egg yolk liquid and sprinkle with sesame seeds for decoration;

    

13. 13 Place in a preheated 180 degree oven and bake for about 30 minutes until the surface is browned.