Purple sweet potato egg yolk cake

Overview

This made me make puff pastry for the second time, and the finished product was so good that I shared it with my colleagues in the office and received unanimous praise. It's really so crispy and delicious. Recalling the first time I rolled out the dough, I forgot to soften the butter. I don’t know if the dough was not kneaded properly or it was not cooked properly. The oil leaked while rolling it out. After the filling was put in, it couldn’t be closed. When I put it in the oven to bake, the scene was simply horrible to watch. And it was because of these repeated failures that I became even more obsessed with baking. To this day, baking makes my life more colorful. So I want to say, if you are like me now and encounter failures again and again, please don’t give up. I believe you will succeed in the end.

Tags

• baking
• afternoon tea
• cake flour
• egg yolk liquid
• flour
• lard
• purple sweet potato puree
• warm water
• black sesame
• powdered sugar

Ingredients

Steps

1. 1 All ingredients are ready

   

2. 2 Mix the water and oil dough ingredients and knead into a dough

   

3. 3 Continue kneading the dough until a thin film can be pulled out

   

4. 4 Mix the ingredients for the pastry dough

   

5. 5 Use your hands to form a ball, then cover the two kinds of dough with plastic wrap and let them rest at room temperature for one hour

   

6. 6 Pour in the peanut oil that has not covered the salted egg yolk and soak it for about half an hour to remove the fishy smell

   

7. 7 Put the salted egg yolk into the oven and bake at 170 degrees for five minutes, take it out and let it cool for later use

   

8. 8 Divide the relaxed water-oil dough into 18g each and divide each pastry into 11g each. Divide the purple sweet potato filling into 25g each into small portions. Roll them into balls and cover them with plastic wrap

   

9. 9 Take a portion of purple sweet potato puree and top it with salted egg yolk

   

10. 10 Round

    

11. 11 Roll the water-oil dough into a pancake shape and wrap the pastry dough

    

12. 12 Roll into a ball, cover with plastic wrap and rest for 20 minutes

    

13. 13 Roll the relaxed dough into an oval shape and roll it up from top to bottom

    

14. 14 Cover with plastic wrap and let rest for 20 minutes

    

15. 15 Then use the same method to roll the relaxed dough into an oval shape, and roll it for the second time

    

16. 16 Roll out all the dough, cover with plastic wrap and rest for 20 minutes. Press the relaxed dough from the middle, push both sides toward the middle, and then press it into a round shape that is thick in the middle and thin at the edges. Open the cake and face it

    

17. 17 Roll the dough into a round cake shape

    

18. 18 Wrap the purple sweet potato balls inside

    

19. 19 Wrap the purple sweet potato filling, roll it into a round shape, with the seam facing down

    

20. 20 Brush with egg yolk and garnish with black sesame seeds

    

21. 21 Preheat the oven to 185 degrees, place the egg yolk puff pastry on the middle shelf of the oven, and bake for about 30 minutes

    

22. 22 Take out and let cool

    

23. 23 Finished product