Purple sweet potato shortcake
Ingredients: butter,purple potato,white sugar,flour,yeast,peanut oil
Recipe Recommendations
- purple potato of 3
- flour 300 grams
- yeast 3 grams
- butter 20 grams
- white sugar 30 grams
- peanut oil 30 ml
- sweetening
- fried
- three-quarters of an hour
- ordinary
Steps for Purple sweet potato shortcake
1
Cook the purple potatoes first.
2
Put flour, sugar, and yeast in a clean basin.
3
Add appropriate amount of water and make dough, and soak for 10 minutes.
4
Puree the purple potatoes, add sugar and butter, and mix well.
5
Roll it into a rectangle and add peanut oil and flour. Roll it up from the internal test and pull it into a uniform dose.
6
Hold the dose tightly at both ends and press it flat.
7
Roll it into a slightly thicker skin in the middle.
8
Make a uniform sized purple potato filling.
9
Put the purple potato filling into the dough sheet, wrap it up and close it down.
10
Press and roll it out slightly. Put it in the pan and fry until golden on both sides.
11
Allow it to dry slightly and place it on a plate.