Purple potato crisp
Ingredients: low-gluten flour
Recipe Recommendations
- low-gluten flour 150 grams
- butter 47 grams
- fine sugar 28 grams
- water 58 grams
- purple potato of 2
- condensed milk a little
- sugar 35 grams
- milk fragrance
- baking
- several hours
- senior
Steps for Purple potato crisp
1
Practice for oil skin: Wrap the flour into a powder wall, put the fine sugar, butter, and water into the powder wall and mix well.
2
After kneading all the ingredients into a smooth, non-sticky dough, cover with plastic wrap and relax for 15 minutes.
3
How to make crisp: Mix butter and flour evenly.
4
Use a scraper to press and knead into a ball.
5
The hardness of the crisp should be the same as the hardness of the oil skin. Divide into 10 small dough pieces of 20 grams each, round and place in the refrigerator for cold storage.
6
Method of filling: Peel and wash the purple sweet potatoes, steam them, use a blender to paste, add sugar and condensed milk and stir evenly
7
Knead the mud-like material into balls, cut them into 10 20-gram balls, and place them in the refrigerator for later use.
8
Purple potato crisp making process: Divide the oil skin into 25 grams of 10 small doughs and round them
9
Press the oil skin flat, put the pastry in the middle and wrap it up
10
Tighten the oil skin joint wrapped in the pastry
11
Use a rolling pin to flatten it slightly and roll it out into an oval shape
12
Gently roll the dough with your palm, roll it into a circle and relax for about 15 minutes
13
The loose dough is rolled out again
14
Roll it up again for about two and a half times
15
Leave to relax for about 15 minutes
16
Gently press the loose dough flat with your hands, roll it out into a round shape, and wrap it in the filling
17
Wrap in the stuffing and use the thumb's mouth to pinch the dough tightly and turn it round
18
Place a baking sheet poured into tin foil, and brush the surface with egg yolk liquid
19
Use a rolling pin to dip one end in water, then dip it in black sesame seeds and press it on the surface of the cake
20
Preheat the oven, middle and lower layers, at 200 degrees for 28 minutes.