Peanut oil purple sweet potato salty tower
By RobinJohnson
We only sell Bright Butter here, and the price is very expensive. It is a must-have for baking, and I love eating tarts. I always want to use peanut oil instead of butter to make tarts. Last night, I finally couldn't help but make this peanut oil version of purple potato tarts. Because I don't like desserts very much, I made them salty. I don't know whether it was successful or not. About an hour later, I tasted this experimental product. It's not bad! Both the child and the father are amazing!
Recipe Recommendations
- low-gluten flour 50
- purple potato of 2
- peanut oil appropriate amount
- salt appropriate amount
- salty and fresh
- roast
- an hour
- simple
Steps for Peanut oil purple sweet potato salty tower
1
Put peanut oil in a bowl, about 20 grams
2
Pour in low-gluten flour and salt
3
mix well
4
Add more water and dough to make it smooth, and set aside to relax
5
Take another bowl, add peanut oil to gluten flour,
6
Mix into a slightly thicker batter
7
Roll out the loose dough into long slices, spread the thick batter on top,
8
Fold one side of the dough sheet over
9
Fold the other side too
10
Roll it out slightly and fold one side over
11
Turn the other side over
12
Roll it out slowly, and then repeat steps 8, 9, and 10 again, which is the action of folding and rolling it out
13
Tappi is done
14
Put in the mold, remove the excess tartar skin, use a fork to make some small holes, place in a preheated oven at 200 degrees, middle layer, 15 minutes
15
Remove and let cool, then add the purple potato paste, and then add into the oven, medium layer, 200 degrees C, 10 minutes
16
The same loose taste, but the calories are much lower than the butter version. Salty tarpi, sweet purple potato filling, the test was a success!Peanut oil purple sweet potato salty tower Make Tips
1. It is estimated that the dough will be blended with peanut oil, and the finished product will be smoother. 2. The pagoda filling can also be replaced with other fruit filling.