Purple Sweet Potato Crispy Balls

Overview

I am born in the 1980s and have been cooking since I was a teenager, but I don’t have much time to bake. This shortcake is very easy to get used to. It was a success the first time I made it. I have made it many times since then. The whole family loves it, especially my son. I will learn more about this in the future to satisfy my own hobbies and the taste buds of my family! ~

Tags

• baking
• children
• afternoon tea
• banquet dishes
• cocoa powder
• condensed milk
• lard
• low gluten flour
• purple sweet potato puree
• red yeast rice powder
• plain flour
• powdered sugar
• water

Ingredients

Steps

1. 1 Water-oil dough: Mix 150g ordinary flour and 30g powdered sugar evenly, add 40g lard and knead into a grain-free form, then add 60g water to make a dough.

   

2. 2 Puff pastry: Add 100g low-gluten flour and 50g lard and knead into a grain-free shape, then form into puff pastry dough.

   

3. 3 Puff pastry: Add 100g low-gluten flour and 50g lard and knead into a grain-free shape, then form into puff pastry dough. In order to make the color look better, I divided the pastry into two parts, added 5 grams of cocoa powder to one part, and 2 grams of red yeast rice powder to the other part, and then put the plastic wrap on it to rest for half an hour.

   

4. 4 In order to make the color look better, I divided the pastry into two parts, added 5 grams of cocoa powder to one part, and 2 grams of red yeast rice powder to the other part, and then put the plastic wrap on it to rest for half an hour.

   

5. 5 Divide the watery dough into small balls of 25g each, and divide the pastry into small balls of 15g each and set aside.

   

6. 6 Steam the purple sweet potato, peel it and crush it with a spoon, add 50g condensed milk to increase the milky aroma, and divide it into small balls of 20g each.

   

7. 7 Put the pastry into the dough and wrap it up to seal.

   

8. 8 Then place it on the chopping board and roll it up into a beef tongue shape, and repeat the steps again.

   

9. 9 Roll out the dough and cover with plastic wrap for 15 minutes.

   

10. 10 After waking up, cut it in half with a knife and divide it into two small portions.

    

11. 11 Roll cut side up into thin slices.

    

12. 12 Flip it over and add the purple potato filling, pushing the bag upwards with your thumb and forefinger.

    

13. 13 Wrap and shape into a round shape.

    

14. 14 Preheat the oven to 175 degrees for 20 minutes.

    

15. 15 Picture of finished red yeast cake

    

16. 16 Picture of finished cocoa cake

    

17. 17 Get a close-up! ~