Every year during the Mid-Autumn Festival, I am worried about what kind of mooncakes to make, the appearance of egg yolk crisp is not exquisite enough, and the Cantonese mooncake method is too complicated... Fortunately, there is this taro mud chrysanthemum crisp, the taste and appearance coexist, too amazing!
This shortbread is not too sweet because the filling is made of taro puree, and the gentle and gentle taro purple is very appetizing just by looking at it
material
●Water oil skin●
Low gluten flour: 120 g
Caster sugar: 25 g
Butter: 45 g
Purified water: 50g
●Puff pastry●
Low gluten flour: 90g
Butter: 50 g
Purple potato flour: 5 g
●Taro paste filling●
Taro paste filling: 150g
Egg yolk liquid: appropriate amount
Sesame seeds: to taste
steps
1: Mix low flour, caster sugar, butter and pour water into a smooth dough.
2: Divide the dough into about 18g of agent, cover with plastic wrap and relax for 30 minutes.
3: Pour the low flour, butter and purple potato flour into the pot and knead into a ball.
4: Divide the puff pastry into a dosage of about 14g in size, cover with plastic wrap and relax at room temperature for 30 minutes.
5, take a piece of water and oil skin rolled into a circle to wrap a piece of puff pastry, oil skin tightly pinched, careful not to let the puff pastry exposed.
6, the dough mouth facing down, with a rolling pin gently flattened, from the middle to the two sides of the rolling separately, do not roll back and forth, destroy the level.
7: After the first puff pastry is rolled out, roll up the dough from top to bottom and wrap in plastic wrap to relax for 15 minutes.
8, loosen the dough, and then use the rolling pin to roll out the second roll, the longer the rolling, the more layers rolled up, the better the final crisping effect, and then wrap up and relax for 15 minutes.
9: Divide the taro paste into about 14g of size and roll the rounds.
10: Take out the loose dough, roll out the rolled dough into a circle, wrap it in taro paste and knead it into a circle.
11: Pour milk, vanilla pod shells, vanilla seeds and half of the caster sugar into the pot and set aside. The kneaded dough is pressed into a pie shape, a circular mold is taken to press out the marks in the center, and 16 petals are cut with a knife.
12: Face the side with the filling up, slightly flatten the petals, coat the center of the flower with egg mixture and sprinkle with sesame seeds.
13: Place in the preheated oven and bake at 170° for 25 minutes.
14, giving people is simply beautiful.
-Tips-
1, taro paste filling can also be self-modulated
2, butter can be replaced with lard
3, the water and oil skin kneaded out of the film, and finally it is not easy to leak crisp