The chinese dim sum of the puff pastry is very evocative, and the crispy crust bites on the crispy one. In western style, there are also puff pastries, but the materials used are different; in Western style, butter is often wrapped in puff pastry, while Chinese style generally uses lard as the material for puff pastry.
If you don't want to spend too much time in the production step, you can directly wrap the purple potato filling, tighten it, and send it to the oven for baking. In fact, there is no difference in taste, but the appearance is different; one is a chrysanthemum type, and the other is like a Su-style mooncake.
Pastry is recommended to be eaten when warm, so that the flavor of the puff pastry can be eaten. Chinese dim sum is very particular when making dough, and the most important thing to eat is the layer of paper-like crispy thin skin when folding the dough. This purple potato crisp is still rare to see outside, and it is generally sold as fresh meat mooncakes or Su-style mooncakes.
Difficulty: Side dish (intermediate)
Time: 10-30 minutes
Water oil skin: medium gluten powder 150g
Water oil skin: pumpkin seed oil 50g
Water oil skin: warm water 45g
Filling: purple potato puree to taste
Puff pastry: low gluten flour 100g
Puff pastry: 80g of butter
1. Put the water oil skin and the ingredients of the puff pastry into the bowl, slowly add warm water while stirring to form a water oil skin;
2. The puff pastry is also the same by mixing room temperature butter and low gluten flour, stirring well, kneading by hand to form a smooth dough, covered with plastic wrap and left for 30 minutes.
3. Divide the oil crust and puff pastry evenly into eight equal parts.
4. When the steamed purple potato puree is hot, add caster sugar and mix well with milk and divide into 25 grams each.
5. Flatten the water and oil skin and add a puff pastry.
6. Wrap up and close down.
7. Flatten slightly with the palm of your hand and roll out into an oval shape.
8. Roll from the bottom.
9. Roll up all the dough and let stand in plastic wrap for 15 minutes.
10. After 15 minutes, press one of the dough skin flat with the palm of your hand and roll out the dough with a rolling pin into a long shape.
11. Roll up from the bottom, roll up and cover with plastic wrap again and let stand for 15 minutes.
12. Take a dough and pinch it up on both sides.
13. Flatten with palms.
14. Roll out with a rolling pin.
15. Add a purple potato filling in the middle.
16. Pinch tightly.
17. Close the mouth down and squash slightly with the palm of your hand.
18. Roll out with a rolling pin to a thickness of about 1.5cm.
19. Cut out 8 lines with scissors.
20. Pinch the outer ring of the dough with your fingers slightly to form a slight v-shape.
21. Roll each slice of cut dough from the bottom.
22. Press the dough around the purple potato puree with your thumb so that it becomes a petal.
23. Apply a little egg mixture to the surface.
24. Garnish with a little sesame seeds in the middle.
25. Preheat the oven at 180 degrees and bake for 20 minutes.
26. Finished product.
27. Finished product.
28. Finished product.
29. Finished product.
-When cutting out the petals with scissors, cut the dough on both sides thoroughly.
-Purple potato puree can also be exchanged for bean paste.
-Room temperature butter for puff pastry can be exchanged for lard.