Purple potato crisp
By AliyaBarrows
Ingredients: medium-gluten flour
Recipe Recommendations
- medium-gluten flour appropriate amount
- purple potato appropriate amount
- lard appropriate amount
- fine sugar appropriate amount
- water appropriate amount
Steps for Purple potato crisp
1
130 grams of medium-gluten flour and 65 grams of lard. Mix it into a crisp crust.
2
160 grams of medium-gluten flour, 60 grams of lard, 20 grams of fine granulated sugar, and 60 grams of water. Mix into water and oil skins.
3
Oil meringue and water and oil skin.
4
Cook the purple potatoes and beat them into purples with a cooking machine. Stir in 1 teaspoon of fine sugar and 1 teaspoon of lard. (Lard can also be left unmixed, or a little vegetable oil)
5
Wrap the crisp with water and oil, and roll the dough into a rectangle with a rolling pin. Fold the second end of the rolled rectangular dough sheet towards the center line. Turn the folded dough sheet 90 degrees and cross it. Use a rolling pin to roll it into a rectangle again (similar to folding a quilt. Let the folded dough sheet sit and relax for 10 minutes. Roll the relaxed dough horizontally into a rectangle again. Roll the dough sheet along one end of the rectangle, then cut it into small dough, and wrap the purple potato filling in the small dough, closing the dough side down.
6
Wrap and place well, and brush with egg yolk. Preheat the oven to 180 degrees and bake for 20 minutes. (Because the wrap is smaller, the roasting time is shorter)
7
Freshly baked purple potato crisp.
8
Freshly baked purple potato crisp.