Sweet Potato Twist Puff Sticks

Ingredients:

• 1 sheet of hand-pulled or store-bought puff pastry

• 1/2 cup cooked sweet potato puree

• 1 egg yolk (for brushing)

• Black sesame seeds (for topping)

Instructions:

1. Spread the filling:
   Lay the puff pastry flat and spread sweet potato puree evenly over one half of the pastry.

2. Fold and cut:
   Fold the uncovered half over the filled side. Using a knife or dough cutter, slice into strips about 1.5 cm wide.

3. Shape into twists:
   Gently twist each strip into a spiral shape and place them on a parchment-lined baking tray.

4. Brush and garnish:
   Brush each twist with egg yolk, then sprinkle black sesame seeds on top for color and crunch.

5. Bake:
   Bake in a preheated oven at 180°C (356°F) for about 15 minutes, or until golden brown and crisp.

6. Serve:
   Let them cool slightly before serving. Enjoy warm or at room temperature!
   

7. Make Hand-Grasped Pancake (手抓饼) at home:

   Ingredients

   • 2 cups (250g) all-purpose flour
   • 1/2 teaspoon salt
   • 3/4 cup (180ml) hot water
   • 2 tablespoons vegetable oil (plus extra for cooking)
   • 1/4 cup chopped scallions (optional)
   • 2 tablespoons softened butter or lard (for layering)

   Instructions

   1. Make the Dough:

   • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
   • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
   • Cover the dough with a damp cloth and let it rest for 30 minutes.

   2. Prepare the Layers:

   • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
   • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

   3. Create the Layers:

   • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
   • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

   4. Cook the Pancakes:

   • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
   • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
   • Repeat with the remaining pancakes, adding more oil as needed.

   5. Serve:

   • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
   • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

   • Premade Pancake dough:

   • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
   • 

   Make Hand-Grasped Pancake (手抓饼) at home:

   Ingredients

   • 2 cups (250g) all-purpose flour
   • 1/2 teaspoon salt
   • 3/4 cup (180ml) hot water
   • 2 tablespoons vegetable oil (plus extra for cooking)
   • 1/4 cup chopped scallions (optional)
   • 2 tablespoons softened butter or lard (for layering)

   Instructions

   1. Make the Dough:

   • In a mixing bowl, combine the all-purpose flour and salt. Gradually pour in hot water while stirring with a spoon or chopsticks.
   • Once the dough begins to come together, knead it on a lightly floured surface until smooth and elastic (about 8–10 minutes).
   • Cover the dough with a damp cloth and let it rest for 30 minutes.

   2. Prepare the Layers:

   • Divide the dough into 4 equal portions and roll each portion into a smooth ball.
   • Roll out one ball into a thin, round sheet using a rolling pin. Brush the surface with a thin layer of softened butter or lard and sprinkle with chopped scallions (if using).

   3. Create the Layers:

   • Roll the sheet of dough into a tight log, then roll the log into a spiral (like a cinnamon roll).
   • Flatten the spiral gently with your palm, then use the rolling pin to roll it out into a thin pancake (about 6–8 inches in diameter). Repeat for the remaining dough portions.

   4. Cook the Pancakes:

   • Heat a non-stick skillet or frying pan over medium heat and add a small amount of oil.
   • Place a pancake in the skillet and cook for 2–3 minutes on each side, or until golden brown and crispy. Flip occasionally to ensure even cooking.
   • Repeat with the remaining pancakes, adding more oil as needed.

   5. Serve:

   • Stack the pancakes and lightly crush them with your hands (optional) to separate the layers, giving them the characteristic "hand-grasped" texture.
   • Serve warm as a snack or side dish. These pancakes are great plain or paired with dipping sauces, fried eggs, or fillings like ham and cheese.

   • Premade Pancake dough:

   • make several dough in advance, flatten and separate using parchment papers, frozen in freezer. Take one and wait for a few minutes for it to defrost. Use when needed. 
   •