sweet potato crisp
Ingredients: white sugar,salad oil,water,low powder
Recipe Recommendations
- low powder 320 grams
- water 80 grams
- salad oil 100 grams
- white sugar 40 grams
- sweetening
- roast
- ten minutes
- ordinary
Steps for sweet potato crisp
1
Knead the oil and meringue ingredients into balls and relax for 20 minutes.
2
Divide the oil crust and meringue crust into equal small doses.
3
Oiled skin meringue skin.
4
Close your mouth down and do everything in turn.
5
Press flat.
6
Roll it into the tongue of an ox.
7
Turn it over and roll it up from top to bottom.
8
Cover with plastic wrap and relax for 15 minutes.
9
After relaxing, Press flat.
10
Roll long.
11
Turn over and roll from top to bottom and relax for 15 minutes.
12
Take a portion of dough with the joint facing up, press on the middle with your thumb, then retract diagonally inward, make a round shape, and wrap in the sweet potato filling. Drain on a baking sheet, brush the surface with egg yolk liquid and sprinkle sesame seeds, and preheat the oven to 180 degrees for 20 minutes.
13
Practice for sweet potato stuffing: Wash the sweet potatoes, steam them, and add white sugar.
14
Use a spoon to press it into a mud shape (you can also stir-fry it to remove the water, I was lazy and didn't stir-fry).sweet potato crisp Make Tips
Even though it's made with vegetable oil, it's just as crispy.