You can make baked cakes, but have you ever eaten this filling? Crispy on the outside and soft on the inside, it's even better than what you bought

 

  Purple sweet potato baked cake

Ingredients needed

Oily skin part: 150 grams of all-purpose flour, 10 grams of lard, 50 grams of hot water, 50 grams of cold water

Puff pastry: 90 grams of all-purpose flour, 60 grams of lard

Other ingredients: appropriate amount of purple potato filling, appropriate amount of black and white sesame seeds

Here's how

Step 1: First make the dough of the oily skin part, pour 150 grams of all-purpose flour into the basin, pour 50 grams of hot water first, then pour 50 grams of cold water, stir and knead into a dough, then add 10 grams of lard and knead until the surface of the dough is smooth, and then wrap it in plastic wrap and relax for 30 minutes.

Next, make the puff pastry part of the dough, add 90 grams of all-purpose flour to the basin, then add 60 grams of lard, mix into the dough, also cover with plastic wrap, and let loose for 30 minutes.

If you don't like lard, you can use the same amount of cooking oil instead, and the taste of lard is slightly inferior to that of cooking oil.

Step 2: Divide the loose dough into small pieces of equal size. I divided the dough into 15 small doses, each weighing about 18-20 grams, and the puff pastry dough into 15 doses, each weighing about 8-10 grams. After the agents are divided, rub them with your hands and set them aside.

The size of the sauce can be adjusted according to your preference, and if it is too large, the roasting time will be extended accordingly.

Step 3: After the agent is divided, take an oily skin agent, flatten it by hand, then put in a puff pastry dough, wrap the puff pastry dough into a round dough, and finally close the mouth face down, and use the other agents in turn to finish in this way.

Step 4: Take a wrapped dough, flatten it with your hands, then gently roll it out with a rolling pin, roll it into a cow's tongue shape, slowly roll it up from one end, roll it into a cylinder, roll all the dough like this, then cover it with plastic wrap and relax for 15 minutes.

Step 5: After the rolled agent is relaxed, take an agent or follow the last practice, press the agent flat, roll it out into a rectangle with a rolling pin, and then slowly roll it up from one end, after it is rolled, cover it with plastic wrap and continue to relax for 15 minutes.

Step 6: When the dough is relaxed, we will prepare the filling, the purple potato filling is made yesterday, divide the purple potato filling into 15 equal parts, knead the round and put it on the plate for later use. The size of the purple sweet potato ball is about 28 grams, this size depends on the size of the dough agent, if there is too much filling, it is not easy to wrap, and if it is too little, it is very flat, this size is just right with the dough ratio.

Step 7: When the dough is awake, take a rolled agent, fold the two ends in half, then pinch the ends tightly with your hands, flatten them with your hands, put the purple potato filling on the dough, and slowly push the dough up with the tiger's mouth until the filling is all wrapped in the end, so that the perfect dough is wrapped.

Step 7: Gently press the dough with the filling to form a cake shape with the palm of your hand, then brush a layer of water on the surface of the cake, put the watered side into the black and white sesame seeds mixed sesame seeds, and evenly dip the sesame seeds.

Step 8: Preheat the oven in advance, put the finished purple sweet potato cake into the middle layer of the oven, 200 degrees on the top and 180 degrees on the bottom, and bake for 20 minutes. There will be differences in the temperature of different oven brands, and the temperature difference of some ovens is much larger, so this part of the students, your temperature will be adjusted more widely.

Step 9: After the baked cake is baked, take it out and dry it to eat, crispy and slag, the aroma of sesame seeds fills the whole mouth, the slight sweetness of the purple potato is just right, not only nutritious but also delicious.

Tips:

1. Use half hot water and half cold water for oily dough and dough, so that the taste will be more fluffy and crispy.

2. The relaxation of each process of dough is essential, which is the key to the crisping of baked cakes, and cannot be omitted.

3. The temperature of the oven and the baking time should be adjusted according to the size of the cake, and the specific temperature should be adjusted according to the situation of your own oven.