【Purple Yam Puff Pastry Cake】

【Purple Yam Puff Pastry Cake】
by MaomaoMom

 【Purple Yam Puff Pastry Cake】
Thinking of puff pastry, images of these light, flaky and buttery treats like apple turnovers appear in our mind, making our mouths watery. The important main ingredient in puff pastry dough is butter. Making puff pastry is a long and tedious process that takes several hours to prepare. It requires rolling, folding and resting the pastry several times before you can continue the recipe. For that reason, many people even some chefs on TV prefer to use the puff pastry bought from supermarket.

Chinese baking has similar puff pastry treats such as the famous airy flaky egg tarts which are served in most Chinese restaurants as Dim Sum. Traditionally, Chinese puff pastry dough is made from lard and flour. However, in my recipe I use mostly corn oil as a healthy alternative. If it is done right, the result is amazing. You can truly enjoy these multi-layered and flaky delights without much guilt.

Prepare time: 1.5 hours
Cook time: 25 minutes
Level: Medium
Serves: 12 servings

Ingredients:

Purple yam filling:
1) 2 large purple yams (550g);
2) 3 tbsp sugar (42g), 2 tbsp condensed milk, ¼ cup corn oil (53g);

Puff pastry:
3) 1 cup unsifted all purpose flour (160 g), 2 tbsp fine sugar (28g);
4) 1/3 cup + 4 tsp water (88 g), 1.5 tbsp lard (22g), 1.5 tbsp corn oil;
5) 2 tsp all purpose flour;
6) ½ cup + 3 tbsp unsifted cake&pastry flour (97g), ¼ cup corn oil (53g).

Directions:

Purple yam filling:
1: Peel off the skin of purple yam (picture 2), rinse with water and dice into 1 inch cubes. Place them in a medium size bowl. Add water in InstantPot pressure cooker to the 2-cup mark. Place the bowl on top (picture 2) a steam rack. Cover the lid and turn the pressure valve to the Seal position. Press the “Steam” button and set 12 minutes of cooking time. When the program is done, wait another 5 minutes. Slowly release the pressure then open the lid (picture 3).

紫薯酥1a 【Purple Yam Puff Pastry Cake】
2: Transfer steamed yam into a non-stick sauté pan on medium heat, add all ingredients of Ingredient 2) (picture 4). Mash and stir until the yam produces no water vapor (picture 5). Let it cool then divide into 12 equal portions. Form into balls (picture 6) with your palms and set aside.

Dough:
3: Combine all ingredients of Ingredient 3) in a container, and mix well (picture 7). Mix all ingredients of Ingredient 4) then pour the mixture into the same container to form soft dough. The dough can be quite sticky. Add 2 tsp flour and knead to form smooth dough (picture 8). Cover with a damp cloth and let it stand for 20 minutes.

Oil paste:
4: Combine all ingredients of Ingredient 6) in a small container (picture 9). Mix well with a spoon (picture 10), then cover and set aside.

紫薯酥1b 【Purple Yam Puff Pastry Cake】

Puff pastry:
5: Rub some corn oil on both hands and working surface. Knead the dough a few times and divide into 12 equal portions. Roll out each portion into an oval about 10 cm long, and smooth on 1/12 of oil paste (picture 11). Fold the dough twice: fold the bottom third up and the top third down (picture 12). Turn 90 deg., press down and roll out into a 4×12 cm rectangle (picture 13). Again, fold the bottom third up and the top third down (picture 14).

紫薯酥1c 【Purple Yam Puff Pastry Cake】
6: Roll the dough out into a 12×16 cm rectangle (picture 15). Fold from left to right to form a slender roll (picture 16). Roll from bottom to top (pictures 17 and 18). Cover with food wrap while working on the remaining 11 portions.
7: Press down the dough and roll out into an 8 cm circle. Place a purple yam ball (picture 19) on top. Carefully cover the filling and seal the edge (picture 20). Place it upside down inside a 7 cm round cookie cutter. Gently press with fingers to 1.3 cm thick (picture 21). Repeat for the remaining 11 portions.
8: Preheat oven to 375F, place 12 pieces on a parchment paper lined baking sheet (picture 22). Bake for 22 minutes. Cool before serving.

Tips:Leftover can be stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months. Prior to serving, heat in the microwave oven for 40 seconds and bake at 350F for 7 minutes.

pf button big 【Purple Yam Puff Pastry Cake】

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28 Responses to 【Purple Yam Puff Pastry Cake】

  1. sarah says:

    你好,在哪里可以买到油酥(lard)啊?

  2. candicedemo says:

    你好,请问你买的是Armour Lard么。我在美国超市看到过,一小桶。但是听说是氢化油不健康云云。如果你用的是这个牌子的,是否有什么特别味道么?谢谢!

  3. Jmt*2 says:

    用Butter替代lard可以吗?

  4. Jmt*2 says:

    向毛妈汇报一下:初次尝试颇成功,一家大小都喜欢!
    就是比较费时间,比我想象的慢很多,紫薯馅昨晚就做好了,早上起来还花了三个小时做了20个,都不舍得带去中文学校中秋班会了:)

  5. Rebecca says:

    毛毛妈,如果把紫薯馅换成枣泥馅,按照您之前枣泥馅的方子炒可以吗?还是说要炒的更干一些?

  6. gracemom says:

    真心喜欢您的食谱,请问lard是不是就是猪油呀

  7. Rafeliu says:

    这种酥皮和酥饼的做法类似,所以可以擀大张然后再切小块的。

  8. 映山红 says:

    我是用自己糟的红豆馅儿,考虑到加了棕糖的豆馅儿比紫薯甜,所以在水皮里按楼主的配方加了糖,又在油皮里稍微加了点儿盐。

  9. Lindsay says:

    Hello Maomaomom,

    Thanks for the recipe of making puff pastry. I love it very much, substitute the lard with organic butter as I don’t dare to touch the recommended lard by Tenderflake since it contains BHA and BHT which are possible human carcinogen.

    Exposure to doses of BHT is toxic causing liver, thyroid and kidney problems and affecting lung function and blood coagulation. BHT can act as a tumour promoter in certain situations. Limited evidence suggests that high doses of BHT may mimic estrogen, the primary female sex hormone, and prevent expression of male sex hormones, resulting in adverse reproductive affects.

  10. Lin says:

    请问怎样才能知道160克粉?多少克怎么Measure?

  11. Miki says:

    请问毛妈,可否只用低筋面粉,因为想给一岁女儿吃担心太多淀粉,乳牙会咬不动? 谢谢毛妈

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