Don't make steamed bread with flour, try this dim sum, I personally think it's better than steamed bread, it's delicious, it's really fragrant

Purple sweet potato crisp is my favorite refreshment, the shape is exquisite, layer by layer of crispy, take a bite and drop the slag, it is delicious. Purple potato crisp it is also a Cantonese morning tea, with a variety of fillings and different tastes, my favorite is the purple potato crisp with bean paste and honey bean filling, the soft bean paste is mixed with large honey beans, and the taste is very delicious.

【Purple Sweet Potato Crisp】

Oily skin ingredients: 250 grams of all-purpose flour, 70 grams of water, 100 grams of lard, 40 grams of caster sugar

Puff pastry ingredients: 180 grams of low-gluten flour, 20 grams of purple sweet potato flour, 98 grams of lard

Filling: 272 grams of honey beans, 300 grams of bean paste

1. Let's prepare the filling first, pour the honey beans and bean paste into the basin, wear disposable gloves and grasp it evenly, here the bean paste filling should be bought harder, if it is too wet, it cannot be used to make purple potato filling

2. Divide the bean paste and bean paste into 24 equal parts, then rub them round one by one, and then cover with plastic wrap and set aside

3. Then start to make the oily skin part, pour 250 grams of all-purpose flour, 70 grams of water, 100 grams of lard and 40 grams of caster sugar into the basin, stir it into a dough with chopsticks, knead it into a ball, and then put it into a fresh-keeping bag, tie the bag tightly, and send it to the refrigerator to refrigerate and relax for 20 minutes. It doesn't matter if it's not smooth here, and then knead it after it is relaxed, it will be easy to knead until it is smooth

4. Knead the puff pastry part, pour 180 grams of low-gluten flour, 20 grams of purple potato flour and 98 grams of lard into the basin, knead it into a ball, knead it and put it into a fresh-keeping bag, seal the bag tightly, and send it to the refrigerator for 20 minutes of refrigeration.

5. After the oil skin is relaxed, take it out, put it on the kneading panel, and knead it a few times, it is easy to knead it smoothly. This is because the dough forms gluten during relaxation, and then kneading the dough makes it easier to knead smooth.

6. We divide the loose oil skin and puff pastry into 12 equal parts, and then rub them one by one after dividing them, and cover them with plastic wrap to prevent them from being air-dried

7. Take an oily skin, roll it out slightly with a rolling pin, and then put a puff pastry on the oily skin dough sheet, wrap it up, and remember to pinch it tightly at the mouth. The remaining oil crust and puff pastry are operated in turn

8. After wrapping it all, put it on a plate, cover it with plastic wrap and send it to the refrigerator, refrigerate and relax for 15 minutes

9. After 15 minutes, take a loose dough, pat it flat with your hands, roll it into a long tongue shape, and roll it out gently to avoid breaking the skin and causing the crisp to leak

10. Roll it up from top to bottom, and roll up the rest of the dough in turn

11. After all the rolls are done, continue to put them on a plate, cover them with plastic wrap, and send them to the refrigerator to refrigerate and relax for 10 minutes

12. After relaxing, take a dough roll, turn the closing place upward, pat it flat with your hand, continue to roll it out with a rolling pin, and when you roll it out for the second time, the length should not be less than 18cm, otherwise the finished product will affect the appearance and taste too little

13. Roll it up from top to bottom again, and then operate the rest in turn

14. After all the rolls are rolled, put them on a plate, cover them with plastic wrap, and send them to the refrigerator to refrigerate and relax for 10 minutes

15 or 10 minutes later, then we take a dough roll, with a sharp knife from the middle of all the halves, the knife must be sharp, so that the incision will be clean and neat

16. Take a cut half of the dough roll, put the cut side up, flatten it by hand, roll it out, the spiral part in the middle, light when rolling, avoid mixing crisp, remember to roll the edge thin, easy to close, and the final purple potato crisp, the bottom will not be thick.

17. Turn the rolled skin, turn it over, then put a bean paste and bean filling, and then wrap it in the position of the tiger's mouth.

18. After wrapping the filling, turn the closing area downward, and then use both hands to make the purple potato crisp rounder. In addition, when you wrap the filling, try not to touch the spiral part of the outer skin with your hands, if you touch the flowers, the level of the baked finished product will not be obvious. At this point, the oven is preheated to 180 degrees

19. Put the wrapped purple sweet potato crispy embryo into a non-stick baking tray, leaving some distance between each other, because when baking, it will expand slightly. If your baking tray is not non-stick, it is best to put on a greased paper beforehand to prevent it from sticking

20. Finally, put it into the middle layer of the preheated oven, bake it at 170 degrees and bake for 26 minutes. When baking for 15 minutes, remember to cover with tin foil, so as to avoid the baked purple potato crisp, which has a yellowing of the skin.

21. The finished product, the color is beautiful and delicious, and it is also suitable for sending relatives and friends. Chinese refreshments are still my favorite, the shape is exquisite, the layers are crispy, and the slag is dropped directly after taking a bite, which is so delicious!

Tips:

1. Because the weather is still very hot, and the puff pastry and oil skin contain a lot of lard, the lard will slowly melt when it encounters high temperatures, so during the plastic relaxation period, it must be placed in the refrigerator to refrigerate and relax, if the room temperature is relaxed, it will make the dough softer and softer, resulting in the subsequent inability to continue to use

2. The purple potato powder in the material can also be replaced with the same amount of pumpkin powder, strawberry powder, and spinach powder, so that you can make crispy noodles of different colors

3. The filling can also be put according to your liking, you can also put a combination of salted egg yolk and bean paste, or you can also use salted egg yolk and meat floss filling, which is delicious

4. Because different ovens, the temperature difference is different, so the baking time and temperature I give are for reference only, if you bake the purple potato crisp, after cooling, the skin is still a little soft, then it must be that the moisture has not dried, at this time you can go back to the oven and bake again for a few minutes