Purple potato crisp
By VicentaLakin
Recipe Recommendations
- flour appropriate amount
- corn starch appropriate amount
- Purple sweet potato paste appropriate amount
- salt appropriate amount
- sugar appropriate amount
- vegetable oil appropriate amount
- qingshui appropriate amount
- Homemade red bean paste appropriate amount
- sweetening
- baking
- several hours
- ordinary
Steps for Purple potato crisp
1
Cut purple potatoes into small pieces and steam over medium heat for 15-20 minutes.
2
Peel the steamed purple potatoes and crush them on a sieve with a spoon.
3
Just scrape off the mud under the sieve. The purple potato paste made in this way is more delicate.
4
Just scrape off the mud under the sieve. The purple potato paste made in this way is more delicate.
5
Mix the water and oil noodles into balls, cover with plastic wrap and wake for 15 minutes.
6
Mix the oily noodles into balls, cover with plastic wrap and wake for 15 minutes.
7
The two prepared noodles are divided into small portions of the same size.
8
Take a portion of water and oil skin and roll it into thin slices.
9
Add the pastry.
10
Wrap it up.
11
Roll it into the tongue of an ox.
12
Roll into a roll, cover with plastic wrap and wake for 15 minutes.
13
Roll it into the tongue of an ox.
14
Roll it up again. Cover with plastic wrap and wake up for another 15 minutes.
15
Cut the awakened dough roll from the middle.
16
Cut face up.
17
Press into thin slices.
18
Turn over and add the bean paste filling.
19
Wrap it up with your index finger and thumb.
20
After wrapping, rub it round with your hands.
21
Preheat the oven at 180 degrees and bake for 20 minutes.Purple potato crisp Make Tips
1. Do not peel the skin when steaming the purple potatoes. Steaming after peeling will increase the moisture in the purple potatoes and affect the crispy effect.
2. When rolling the dough blank, put a plastic wrap on it to make it smoother and non-stick to the rolling pin.
3. There are still small particles in the mashed purple potatoes and oil surface, which can be seen in the photos of the finished product. If you use purple potato flour, you should avoid this problem.
4. You should let it cool before eating it, so that it will have the effect of crispy and dregs.
5. The vegetable oil used should be selected that has no special taste. Soybean oil will not work.
The layering effect is not ideal, and the color is quite cute. Speaking of taste, my husband and I agree that the purple potato filling is not as delicious as the bean paste filling.
2. When rolling the dough blank, put a plastic wrap on it to make it smoother and non-stick to the rolling pin.
3. There are still small particles in the mashed purple potatoes and oil surface, which can be seen in the photos of the finished product. If you use purple potato flour, you should avoid this problem.
4. You should let it cool before eating it, so that it will have the effect of crispy and dregs.
5. The vegetable oil used should be selected that has no special taste. Soybean oil will not work.
The layering effect is not ideal, and the color is quite cute. Speaking of taste, my husband and I agree that the purple potato filling is not as delicious as the bean paste filling.