Homemade high-quality green sauce purple sweet potato egg yolk cake
Overview
Homemade green sauce high-pressure lattice egg yolk cake - green sauce purple sweet potato yolk cake, super delicious, crispy and fall off the residue, it is definitely a temptation for you who control egg yolk cake!
Tags
Ingredients
Steps
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First make the pastry noodles, mix the green juice and flour and sift them, then make a wall of pastry; put oil in the center of the pastry wall and knead it with your hands to soften it; spread the softened white oil around and spread the flour into a paste; use a scraper to pinch the flour to the center and knead it into a dough; use the heel of your hand to knead the dough repeatedly until it becomes lighter in color, then put it into a fresh-keeping bag for later use
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To make water-oil crust, sift the flour and build a flour wall. Add white oil, powdered sugar, and honey in the middle and knead evenly; add water and mix evenly; knead in the center with your hands and bring flour around to form a batter in the middle; use a scraper to knead the dough; repeatedly rub the dough with your hands several times until the dough is smooth and non-sticky; put it in a fresh-keeping bag and let the puff pastry noodles rest together for more than an hour and set aside.
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Flatten the water-oil skin dough into a round piece with your hands; place the pastry dough in the middle and wrap it with water-oil skin, being careful to seal it tightly to prevent it from loosening when rolling; place the dough with your hand facing down, and use a rolling pin to roll it out into a rectangular piece, fold it in three and then fold it with the seam facing down
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Continue to roll it out into a rectangular sheet, first fold it from the two sections to the middle, and then fold it in half, like folding a quilt, use a rolling pin to roll out the folded dough again, roll up the dough sheet from one side, roll it into a roll, and place it with the seam facing down; cover the surface with plastic wrap and let it rest for about 30 minutes.
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Soak the purchased duck egg yolk in 10ml white wine and 45ml cooking oil for half an hour before use. Wrap the egg yolk with purple sweet potato puree, knead it into a ball and make the filling
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Cut the relaxed roll into pieces (about 12 pieces) with a knife, lay the pieces flat and use a rolling pin to roll them into discs. Wrap in the purple sweet potato and egg yolk filling and gradually close it; seal the bottom tightly so that the filling will not be exposed.
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Turn it over and shape it into a ball, put it into the baking pan, after laying out the egg yolk pastry, brush a layer of egg wash on top, and put it into the middle rack of the preheated oven, 200 degrees for 20 minutes
