Purple sweet potato egg yolk cake

Overview

The Mid-Autumn Festival has passed, but there are still fillings frozen in the refrigerator. The key is that there are still two pieces of puff pastry, which need to be eliminated, so I used ready-made items to make this purple sweet potato egg yolk puff pastry. This snack contains very little sugar, just a little bit of sugar in the purple sweet potato filling, and it tastes very fragrant. I made six of them and they were all gone in one day. I thought that in this post-mooncake era, everyone would want to eat them, but it seems they are still very popular, haha!

Tags

• baking
• egg liquid
• purple sweet potato filling
• salted egg yolk
• sesame
• thousand-layer puff pastry

Ingredients

Steps

1. 1 After the frozen puff pastry is warmed up, roll it into a large piece about 2-3 mm thick

   

2. 2 Cut into rounds with a cutting die

   

3. 3 Then roll out the round dough a little thinner

   

4. 4 Bake salted egg yolk in oven at 130 for 5 minutes

   

5. 5 Use 30 grams of purple sweet potato filling to wrap salted egg yolk

   

6. 6 The wrapped fillings are wrapped in puff pastry

   

7. 7 Bao Yanshi

   

8. 8 If there is a lot of dough at the closing area, you need to pinch off the excess so that there will not be a thick skin at the bottom and the dough will be even

   

9. 9 Wrap everything and put it on the baking tray, brush with egg wash and sprinkle with sesame seeds

   

10. 10 Preheat the oven to 170 degrees for 5 minutes, then bake in the oven for 15 minutes

    

11. 11 Baked purple sweet potato egg yolk cake, try it