Purple Sweet Potato Crystal Cake

Overview

Crystal cake is one of the Cantonese morning tea snacks. It has a crystal clear crust and the color of the fillings inside can be vaguely seen, so it is loved by many people. I have studied this formula several times, and finally came up with this ratio. Children will like to eat it, which is the best answer. Milk powder is also added to the cake crust, which makes it taste a little milky. The following quantities can make 19 crystal cakes.

Tags

• pastries
• afternoon tea
• butter
• corn starch
• milk powder
• purple sweet potato filling
• sugar
• wheat starch
• boiling water

Ingredients

Steps

1. 1 Put 295g of purple sweet potato, 42g of caster sugar and 28g of butter into a non-stick pan and fry for a while until smooth, then the purple sweet potato filling is ready

   

2. 2 Pour corn starch, milk powder, wheat starch and 20 grams of sugar into a bowl

   

3. 3 Add boiling water, stir quickly with chopsticks first, try to make the boiling water scald all the powder, and knead it with your hands into a smooth powder without any particles

   

4. 4 Add 15 grams of butter

   

5. 5 Knead the butter fully into the dough. At this time, the dough will be shiny

   

6. 6 Divide into 19g pieces of pie crust and cover with plastic wrap. Divide the purple sweet potato filling into 15 grams each

   

7. 7 Press the pie crust into a round shape, add the fillings, close it with a tiger's mouth, and pull off the excess dough at the closing edge. Closure facing down

   

8. 8 Apply oil to the mold, put the smooth side into the mold, press down, and press out a clear pattern

   

9. 9 Put the crystal cake into the steamer

   

10. 10 After the water boils, steam over high heat for 7 minutes