Sweet Potato Pastry | 蕃薯酥(地瓜酥)


Sweet potato paste, a great stuffing to make sweet potato pastry. Super yummy!




Ingredients | 材料 :

  • Yield: 8 numbers | 8 件

(A)
160g Bread flour | 高根麵粉
40g Cake flour | 低根麵粉
3g Salt | 鹽
15g Caster sugar | 糖
10g Unsalted butter | 無鹽牛油
25g Egg | 雞蛋
8g Milk powder | 奶粉
4g Yeast | 酵母(依士)
100g Warm water | 溫水
500g Sweet potato, mashed | 蕃薯泥(地瓜泥) (Steps | 做法)



(B) Fat Layer | 酥芯 (夾心) :
80g Unsalted or salted butter, chilled | 無鹽或有鹽牛油,冷凍


Steps | 做法 :




  1. 焗爐以180~200°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏,用擀麵棍輾薄麵糰成長方形,約20cmx32cm。用刀切去四邊使有層次感及方便做形。平均切割成8件,底8cm高10cm。
  3. 短邊向自己,沿四邊1cm掃上蛋液,放上50g蕃薯泥,對角摺成三角形,邊位輕按收口,用叉壓紋。
  4. 放在已塗油的焗盤,蓋上保鮮紙,作最後發酵約40分鐘約2~2.5倍大。
  5. 麵糰上掃上蛋液。放入已預熱至180~200°C的焗爐內,烘焗約15~20分鐘至表面呈金黃色。取出放架上待涼。


  1. Preheat oven to 180~200°C.
  2. Refer Making Puff Dough until after 2 rounds of 3-fold chilling, roll dough to 20cm by 32cm rectangle. Cut 4 sides until even. Cut into 8 rectangles, 8cm base, 12cm height.
  3. With the shorter side facing you, egg glazing 4 borders by 1cm, put 50g in the middle, fold into a triangle. Use hands to firm up all sides. Use a fort to press lightly on the seam. Make up the rest.
  4. Put on home baking tray with home baking parchment, cover it with plastic wrap, for final fermentation for about 40 minutes till 2~2.5 times bigger.
  5. Gently brush the surface with egg glaze. Bake in 180~200°C preheated oven for about 15~20 minutes. Remove from oven and cool on rack.


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