Matcha Purple Sweet Potato Crispy

Overview

Try a handful of matcha puff pastry, paired with bright and rich purple sweet potato, the color is just right. The recipe ingredients are for 20 matcha puff pastry, which is not particularly big. Later I thought about it, the ingredients can also be made into 10 pieces, which will be much larger, and maybe the purple sweet potato filling inside will be fuller and fuller.

Tags

• baking
• butter
• cake flour
• condensed milk (purple sweet potato filling)
• matcha powder
• purple sweet potato
• white sugar
• white sugar (purple sweet potato filling)
• water

Ingredients

Steps

1. 1 Make the oil crust first, heat the butter in the microwave for 30 seconds to soften it, and then mix it with the oil crust ingredients medium-low flour, water and sugar. Knead into a non-sticky dough.

   

2. 2 Knead the dough into a ball, wrap it tightly with plastic wrap, and let it rise at room temperature for more than 20 minutes.

   

3. 3 Then make the pastry dough. Heat the butter in the microwave for 30 seconds to soften it. Mix the medium-low flour and matcha powder as the raw materials for making the pastry dough. Then squeeze and knead it into a dough. It will be difficult to form a dough at first and it will be very loose. Knead it into small balls first and then press it slowly. Just knead the butter and flour evenly. It is normal for the pastry dough to break apart and lose residue.

   

4. 4 Squeeze it into a ball, wrap it tightly with plastic wrap, and let it rise at room temperature for more than 20 minutes.

   

5. 5 While the dough is proofing, make the purple sweet potato filling. Peel the purple sweet potato, steam it, mash it, and add condensed milk and sugar. You can add a little more condensed milk because the matcha powder is slightly bitter. After mixing the purple sweet potato filling, divide it into 20 small portions, about 20 grams each, which is one circle larger than the longan.

   

6. 6 Divide the pastry dough into 20 small portions and cover them with plastic wrap to prevent them from drying out.

   

7. 7 Divide the oil dough into 20 small portions and cover them with plastic wrap to prevent them from drying out.

   

8. 8 Take a piece of dough and flatten it slightly into a pancake, then take another piece of dough and place it in the pancake.

   

9. 9 Use the tiger's mouth to push up the dough, wrap it around the dough, and seal it tightly. Roll into a cylinder and place on the chopping board.

   

10. 10 Press the flat-wrapped pastry dough and use a rolling pin to roll the dough into a long tongue shape.

    

11. 11 Roll up one end of the long tongue dough into a small roll.

    

12. 12 Place the prepared rolls one by one in plastic wrap, cover them, and let them rise for 20 minutes.

    

13. 13 Take a small roll that has risen.

    

14. 14 Roll it out into a long tongue cake again and roll it up again.

    

15. 15 Make the remaining small rolls in sequence, let them rise again for 20 minutes, and cover them with plastic wrap.

    

16. 16 Take out the small rolls that have been proofed twice (I also tried some small rolls that have been proofed three times, but found that the rolls have been too dry. The puff pastry is already good after two times of proofing, so there is no need to proof them three times.) Cut the middle of the small rolls.

    

17. 17 Cut side up and flatten into a cake.

    

18. 18 Take a purple potato ball and place it in the dough, with the cut end of the dough facing outward. Because the cut surface has clear and beautiful texture, it will be used as the top of the matcha puff pastry.

    

19. 19 Use your fingers to push up the dough to cover the filling of the purple potato balls.

    

20. 20 Pinch the seal tightly, place the seal face down on the chopping board, and roll the wrapped matcha cake into a round shape with both hands.

    

21. 21 Make the remaining matcha cakes in sequence.

    

22. 22 Turn the heat up and down for 15 minutes and bake on the middle shelf. My oven does not have a temperature display, so it is not recommended to bake it over high heat for a long time, as it may become too hard.

    

23. 23 Finished product pictures

    

24. 24 The picture of the finished product shows obvious puffing effect and multiple layers of puff pastry.

    

25. 25 Pack a box and share it with your brothers and sisters~

    

26. 26 The appearance and taste are no worse than those sold outside. The tea flavor is very strong. It is not as bright green as the snacks bought from outside. This one is a bit dark green, so I think the ones bought from outside are not made with real tea powder. It is better to make it yourself and eat it with peace of mind.