Homeemade Sweet Potato Thousand Layer Cake Recipe
The day before yesterday pumpkin coconut cream puff layers pastry had a soft, chewy texture and a sweet taste, with a golden, layer-rich appearance, deeply favored by parents. Today's preparation sweet potato makes for an even better layered pastry, loved by the whole family.
Main ingredients:flour 600 grams, yeast 6 grams, cooked sweet potato puree 500 grams (adjust according to flour absorption)sugar 60 grams
Auxiliary materials: 30 grams of cooking oil
Method:
1. Steam the sweet potatoes until fully cooked and blend them into a puree.Steam until done, then blend them into a puree using a blender.
2. Mix flour with yeast powder, add in the sweet potato puree while kneading to form a smooth dough.
3. Cover with a lid or plastic wrap and let it rise in a warm place until doubled in size.
4. Knead out any air bubbles, then knead again until the surface is smooth.
5. Roll into a rectangular sheet, brush with oil, sprinkle some flour on top to prevent sticking, and spread evenly.
6. Fold both sides towards the center to form three layers (repeat this step three times: roll → brush with oil → sprinkle flour → spread oil and flour evenly → fold both sides towards the center).
7. Gently shape, place it in a steamer lined with a damp cloth.
8. Let it rise again until doubled in size.
9. Steam over cold water, once the water boils, maintain medium heat for 30 minutes, then let it sit for 3-5 minutes before opening the lid.
10. Allow to cool, cut into pieces and serve.
11. Soft and fluffy.
12. Layer-rich.
13. Appetizing appearance.
Tips:
1. Steam with cold water and maintain medium heat for 30-40 minutes after the water boils, then let it sit for 3-5 minutes before opening.
2. Brushing a layer of oil on the dough sheet before sprinkling flour enhances the layer effect.
3. The sweet potatoes already have a natural sweetness; adjust the sugar according to personal preference.
