Purple potato crisp
By VicentaLakin
Recipe Recommendations
- Purple sweet potato paste 650 grams
- fine sugar 130 grams
- milk powder 25 grams
- salt 1 gram
- milk 50 grams
- glutinous rice flour 10 grams
- butter 50 grams
- edible oil 50 grams
- medium-gluten flour 225 grams
- powdered sugar 50 grams
- lard 90 grams
- water 90 grams
- low-gluten flour 200 grams
- purple sweet potato powder 20 grams
- sweetening
- baking
- several hours
- senior
Steps for Purple potato crisp
1
Method of purple potato filling: Put butter, fine sugar, milk powder and salt in a container, heat over water to soften the butter.
2
Add milk and stir well.
3
After removing the heat, add the steamed, peeled and pressed purple potato paste, and stir well.
4
Add glutinous rice flour and mix well.
5
After heating the wok, pour in the cooking oil.
6
Pour in the evenly mixed purple potato paste.
7
Stir fry the purples evenly over medium to medium heat.
8
Stir fry until the purple potato paste becomes dark, thick and shiny.
9
Put the stir-fried purple potato mashed into a container to cool.
10
Divide the cooled purple potato paste into 24 portions of 30 grams each, and round for later use.
11
Oil skin practice: Put the medium-gluten flour, powdered sugar, and lard into a container.
12
Stir well, add water and continue to mix well.
13
Mix into oily dough as soft as earlobes, cover with plastic wrap, and relax for 15 minutes.
14
Divide the relaxed oil-covered dough into 12 portions of 36 grams each, and round for later use.
15
Crispy practice: Put low-gluten flour, lard, and purple potato flour into a container.
16
Mix quickly and knead until smooth into a crisp dough.
17
Divide the prepared pastry dough into 12 portions of 24 grams each, round and set aside.
18
Separately divide the rounded oil skin, crisp oil, and purple potato mashed fillings.
19
Method of purple potato crisp: Squeeze the divided oil crust dough with your hands, then place the divided oil crust dough in the center of the oil crust pressed into a flat shape, then press the oil crust with your thumb and use the tiger's mouth to push the oil crust. Push up and close the mouth. (Note: Be sure to completely wrap the pastry with the oil skin and make sure not to expose the pastry, otherwise the level of the baked product will not be obvious.) Squeeze the wrapped dough and roll it quickly into an oval shape, then roll it from the outside to the inside into a long tube.
20
Cover with plastic wrap and relax for 15 minutes.
21
Place the relaxed dough vertically with your mouth closed, flatten it slightly with your palm, roll it flat again, and roll it flat again from outside to inside into a long tube shape.
22
Cover with plastic wrap and continue to relax for 15 minutes.
23
Use a knife to cut the dough rolled twice from the middle.
24
Place the cut ends spirally facing up, flatten and roll them into a round dough. After turning, add the divided and rounded purple potato paste filling. Press the purple potato paste filling with your thumb and use the tiger's mouth to push the dough upwards and collect it.
25
Place the purple potato crispy dough evenly on the baking sheet.
26
Place it in a preheated 180-degree oven and bake for about 25 minutes.