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How to make purple potato and yolk pastry?
Purple potato and yolk pastry is a dessert. We all know that details are very important in the making of desserts, and only in this way can we make it more delicious. As for the specific steps of making purple potato and yolk pastry, you can refer to the following text.
I. Ingredients
250g high-gluten strong flour (medium flour), 30g butter oil skin, 600g purple potato puree purple potato filling
260g low-gluten flour, 50g oil filling lard, 15 salted egg yolks, 60g sugar purple potato filling, 70g water purple potato filling, oil skin
II. Method
Oil skin
Mix flour and sugar, form a flour wall. Add softened butter, purple potato puree, and water, and knead into a dough. (Do not add water all at once, adjust according to the dryness of the dough) Let it rest for 15 minutes for later use.
Oil filling
Form a flour wall with low-gluten flour, add softened butter and lard (if the lard is too hard, you can heat it over water), mix into a dough, and let it rest for 15 minutes for later use.
Purple potato filling
700g peeled purple potato, cut into small pieces, microwave or steam until cooked. Mash with a spoon and let it cool for later use.
Egg yolk
Cut it in half and bake in the oven at 200° until the yolk around it bubbles. If there is a fishy smell, take it out and spray a layer of rice wine for later use. (You can also soak it in vegetable oil or yellow wine for 30 minutes in advance.)
Divide the prepared filling, oil skin, and oil filling into portions of 40g of skin, 24g of oil filling, and 22g of purple potato filling.
Divide each purple potato filling into 2 pieces, wrap the yolk in the middle, and roll it into a ball for later use.
Roll the oil skin into a ball, slightly flatten it into a thin sheet to wrap the oil filling, and flatten it with the sealed side down. Flatten it to a width of about 5 cm and a length of about 20 cm, resembling a tongue shape.
Roll up the flattened dough from top to bottom, flatten it again and roll it out once more, then roll it up.
Cut the rolled dough in half in the middle, place the cut side up, flatten it with the palm of your hand沾面粉, and roll it out to the size of a dumpling skin.
Place the cut side down, wrap with purple potato and yolk filling, and the sealed side down. Put it on the baking tray and arrange it.
Preheat the oven to 200 degrees Celsius, bake with both top and bottom heat at 180°C for 20-25 minutes, and the surface will be crispy and layered when done.
