I like pastries like meringue, but the ingredients used to make meringue are very evil. The principle of making meringue snacks is to wrap the meringue with water and oil skin, and then fold it in multiple rounds to achieve a rich crispy effect. Chinese-style meringue snacks generally use lard, and western cakes mostly use butter. The calories are quite high... Especially the egg yolk crisp wrapped in salted egg yolks, which has amazing calories. I advise everyone to eat less ~
In order to balance the high calories brought by oil, I chose healthy purple potatoes and green tea. The meringue made has a beautiful color and is delicious and healthy.
Purple potato crisp
By JeremyWard
Recipe Recommendations
- lotus seed 60g
- sugar 10g
- sweetening
- baking
- an hour
- ordinary
Steps for Purple potato crisp
1
Pour lotus seeds into boiling water and boil until completely soft. Remove and cool.
2
Make water-oil skin and crispy skin respectively according to the formula, and let stand for 2 minutes.
3
Press the boiled and cooled lotus seeds with a small spoon to form lotus paste, add sugar and mix well to form lotus paste filling.
4
Divide the water and oil crust equally into 6 parts, and divide the two oil meringue crust equally into 3 parts.
5
Roll out the water and oil skin into a round shape, take a crispy dough and wrap it in the water and oil skin.
6
Wrap tightly and close upwards.
7
Roll out into oval dough.
8
Roll up along the long sides.
9
Then roll it out along the long side into a long strip.
10
Extend the edge and roll it up again.
11
Cut it in half.
12
Place the cut face down and roll it out into a round shape.
13
Wrap in appropriate amount of lotus paste filling.
14
Close the lid and place it downwards, put it into a preheated oven at 180℃, the middle layer, and heat it up and down for about 20- 25 minutes.