紫薯黑芝麻莲蓉千层酥 ~ Purple Potato Flaky Mooncake

今天将是蛋黄酥一谱四款的最后分享。

而我还真的只用一谱的量，

同一天里做出了4粒蛋黄酥，4粒绣球蛋黄酥，

4粒绿茶千层酥和4粒紫薯千层酥。

为了可以清楚，简单和大家分享这个蛋黄酥的多变化，

安迪才将它们一一的分开，

一天分享一款。

如果你也好奇，安迪是如何在同天完成，以谱四款，

那就请你留意下一个帖了。

紫薯黑芝麻莲蓉千层酥
共做16 个

材料：
水皮/外层 :
150克  面粉
  30克  糖粉
  55克  白油
  60克  水

油皮/内层
115克  低筋粉
    5克  紫薯粉
  60克  白油

内馅:
8个 咸蛋黄，一切为二
285克 黑芝麻莲蓉馅 （大约）

做法 :
1。提早15分钟预热烤箱170'C

2。将黑芝麻莲蓉馅平均分成16份，搓圆，置旁待用。

3。 将咸蛋黄一切为二，排放在烤盘上，喷洒些米酒，以120'C 烤约8分钟。置旁待冷。

4。 取一份黑芝麻莲蓉馅，裹入一个咸蛋黄，收口，搓圆。重复做完其它15份。每份莲蓉咸蛋馅重约25克。

5。 水皮做法：将面粉，白油，糖粉和水混匀。搓揉成富有弹性的面团约10分钟。以保鲜纸盖上面团，休面15分钟。

6。 油皮做法 ： 轻轻混合低筋粉，紫薯粉和白油，搓揉成圆筒形，平均切成16份，然后搓成圆球形。这时将休面好后的水皮，也分割16份，同样的搓成圆球形。

7。 取一份水皮面团,裹入一份油皮面团，收口，搓圆。重复完成其它15份。

8。取一份做法（7）的水油混合面团，压平。以擀面棍，轻轻地擀成长条形，卷起像瑞士卷，收口朝上，休面10分钟。

9。用擀面棍第二度擀成长条形，卷起像瑞士卷，收口朝上，休面10分钟。

10。 休息完的面团，用刀子从中间切下，成为两个面团, 然后将面团擀成圆薄面团。

11。切开面向外, 圆面团包上黑芝麻莲蓉馅，收口捏紧，整成圆形，罢放在烤盘上。

12。  送入预热烤箱170'C 烤约20-25 分钟或成金黄色即可。

Purple Potato Flaky Mooncake
yield 16 pies

Ingredients

Outer layer dough:
150g  all-purpose flour
  30g   icing sugar
  55g   lard or shortening 
  60g   water

Inner layer dough (flaky dough):
115g  cake flour
   5g   purple potato powder
 60g   lard or shortening

Filing:
8  salted egg yolks, divided
285g black sesame lotus seed paste (approximately)

 Method :
1. Preheat the oven to 170'C 15 minutes before its ready for use.

2. Divide the black sesame lotus seed paste into 16equal portions. Roll the divided black sesame lotus seed paste into balls and set aside.

3. Divide the salted egg yolk into 2. Place the egg yolks on a baking sheet and spray with some cooking wine and bake at 120'C for 8 minutes.

4. Insert the half salted egg yolk into a black sesame lotus seed ball and roll into a ball again. The black sesame lotus seed ball with salted egg yolk will be 25g each. Repeat for the remaining 15 balls.

5. To make the outer layer dough : Mix the flour, shortening, icing sugar and water together. Knead the dough until pliable for about 10 minutes. Cover with a plastic wrap and let rest for 15 minutes.

6. To prepare the flaky dough : Gently mix the cake flour, purple potato powder and shortening together.  Shape the flaky dough into a log. Divide the flaky dough into 16 equal portions. Roll each portion into balls. Repeat the same process for the outer layer dough after it has rested.

7. Place one of the outer layer dough ball on one of your palm and lightly press to make a dent. Place the flaky dough ball on the flatten outer layer dough. Bring the outer layer dough together to completely covered the flaky dough and re-roll into a ball. Repeat for the remaining balls.

8. Flatten the combined dough ball with your palm. Use a rolling pin to gently roll out the dough length wise. Use your palm to roll back the dough. Place the seam side up and rest for 10 minutes.

9. Use the rolling pin to roll out the dough length wise the second time. Use your palm to roll back the dough.Place the seam side up and rest for 10 minutes.
 
10. After resting, cut the dough into 2, use rolling pin roll them into disc.

11. Place a portion of green tea lotus paste filling on the centre of the disc dough( with the cutting part facing outside). Use the thumb and the index finger to slowly gather the dough around the filling, use the thumb of another hand to lightly push in the filing. This way, you will get dough ball with minimum seam. Pinch the seam together and roll into a ball and place the seam side down. Repeat for the remaining balls.

12. Place the dough balls onto a parchment lined baking sheet. Bake in a preheated 170'C oven for 20 – 25 minutes or until golden brown. 

 其实如果想要更紫薯的口味，内馅可以换成紫薯泥。 

只是当天我一谱四款，忙透了，

只好就地取材，看到开封了的黑芝麻莲蓉馅，就裹上了。

如果时间容许，紫薯泥应该会比较到味吧。

 @@@@@ Enjoy ! @@@@@