Sweet Potato Pastry | 蕃薯酥

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

Ingredients | 材料 :

  • Yield: 8 numbers | 8 件

(A) Puff Dough | 酥皮麵糰 (Steps | 做法):
160g  Bread flour | 高根麵粉 (麵包粉)
  40g  Cake flour | 低根麵粉
    3g  Salt | 鹽
  15g  Caster Sugar | 砂糖
  10g  Unsalted butter | 無鹽牛油
  25g  Egg | 雞蛋
    8g  Milk powder | 奶粉
    3g  Yeast | 酵母 (依士)
100g  Warm water | 溫水

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

(C) Stuffing | 餡料 :
500g Sweet potato, mashed | 蕃薯蓉 (Steps | 做法)

(D) Topping | 面料 : some pumpkin seeds (optional) | 南瓜子 (非必要)
put a few on bread top before baking

Steps | 做法:

  1. 焗爐以230°C預熱。
  2. 參照酥皮麵糰製作至完成二次摺疊冷藏, 用擀麵棍平均輾薄至大概 24 cm x 44 cm (10 in x 18 in) 的長方形,用刀切去四邊使有層次感及方便做形。平均切割成8件方形。
  3. 麵糰沿四邊1cm掃上蛋液,放上50g蕃薯蓉,對角摺成三角形或對邊摺成長方形,邊位輕按收口,用叉壓紋。
  4. 放在有烘焙紙的焗盤上,蓋上保鮮紙或錫紙盤,作最後發酵約40分鐘約2~2.5倍大。
  5. 包面放上南瓜子,掃上蛋液,放入已預熱焗爐並調至210°C,烘焗約20分鐘至表面呈金黃色。取出放架上待涼。

  1. Preheat oven to 230°C.
  2. Refer Making Puff Dough until after 2 rounds of 3-fold chilling, roll out evenly to 24 cm x 44 cm (10 in x 18 in), cut 4 sides until even. Cut into 8 squares.
  3. Egg glazing on 4 sides, place 50g mashed sweet potato by one side leaving some margin to fold, fold into a triangle. Use hands to firm up all sides, then a fort to press lightly on the seam, make up another 3. Make the other 4 by folding half into rectangles, seams the same way.
  4. Put on baking tray with baking parchment, cover it with plastic wrap or aluminum foil, for final fermentation for about 40 minutes till 2~2.5 times bigger.
  5. Put a few pumpkin seeds on pastry top, gently brush the surface with egg glaze, put in preheated oven and adjust it to 210°C, bake for about 20 minutes. Remove from oven and cool on rack.

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