How to make purple sweet potato crisp, how to make purple sweet potato shortbread

Raw material. Oily skin: 151 grams of all-purpose flour, 57 grams of lard, 18 grams of powdered sugar, 62 grams of water. (Divided into 36 grams).

Puff pastry: 10 grams of purple potato flour, 118 grams of low-gluten flour, 64 grams of lard. (Divided into 24 grams).

Filling: 30 grams of purple potato filling 16 pcs.

Purple sweet potato filling: 100% sifted purple sweet potato puree, 20% caster sugar, 20% butter. (Percentage refers to the amount of stuffing that is accounted for).

Raw materials: 1. Oil skin: 300 grams of low powder, 70 grams of peanut oil, 10 grams of sugar, 3 grams of mother, 15 grams of fresh milk, 1 egg, 90 grams of water (about 45 degrees of warm water).

2. Puff pastry: 180 grams of low flour, 90 grams of peanut oil.

3. 1500 grams of purple potato filling, the ratio of purple potato filling and purple potato crisp is 2:1, so that the skin is thin, the filling is larger, and the aftertaste is endless.

Method: 1. Make oily skin: first mix peanut oil, fresh milk, eggs, sugar and water evenly, then add flour to live evenly, and knead fully to make it tough enough.

2. Make puff pastry: make the low flour and peanut oil evenly.

3. Cover the oily skin and puff pastry with plastic wrap or a damp cloth and leave the dough for 30-40 minutes.

4. Wrap the puff pastry with a good oil skin, and roll it out evenly so that the puff pastry is evenly distributed in the middle of the oil skin. Then fold it like a quilt and roll it out evenly again. 5. Roll tightly from the long side, rub to the thickness of the thumb, and finally cut the agent into the length of the thumb with a knife for later use.

6. Thin the agent, wrap it in the purple potato filling, close the mouth and knead it, and evenly distribute the dough around the purple potato trap; The seal is placed down and the middle billet is slightly shaped.

8. Brush the baking tray with peanut oil and preheat it into the baking tray and let it ferment for 15 minutes.

9. Preheat the oven at 260 degrees, after 10 minutes in the middle layer, turn over the pot (that is, the bottom and top of the purple potato crisp are reversed, which is conducive to even baking) and then bake for 5 minutes, wait for the surface to be slightly yellow, and then cool out of the oven before eating.

List of ingredients for purple sweet potato crisp.

120g cake flour, 60g butter, 200g purple sweet potato puree, 30g powdered sugar, 30g egg mixture, 3g white sesame seeds.

First, peel the purple potatoes and steam them over water. Steamed purple sweet potato, add powdered sugar, crush with a spoon, put it in a food processor, and puree. Remove and set aside.

The ingredients are prepared and weighed. Cut the butter into small pieces, soften at room temperature, knock the eggs into a bowl and beat them with chopsticks.

After the flour is finely dried, add the butter softened at room temperature, and add the egg mixture in batches, (remember not to add the egg mixture to the flour at one time, stir with chopsticks while pouring.) until the dough can be searched. )

The practice of purple sweet potato should be like this, cut it into small strips, put the eggs and flour noodles into it, grab it with his hands, burn the oil, put it in it and fry it, take it out later, and the fries will be ready, which is very delicious.

Purple sweet potato crisp is suitable for people over one year old, simple and delicious, zero failure, let's make it quickly.

Teach you how to make purple sweet potato crisp with your finger cakes.

<> "Preparation Materials: Finger Cake, Purple Sweet Potato, Cheese, Oreo, Eggs, Black Sesame Seeds.

Production steps: 1. Purple potatoes are steamed and crushed for later use;

2. Sprinkle some cheese crumbs on the finger cake, then spread purple potatoes, sprinkle some Oreo pieces, cover with a finger cake, and tighten the edges;

3. Turn it upside down, brush with egg yolk liquid, sprinkle some black sesame seeds, preheat the oven for five minutes in advance, and bake at 170 degrees for 20 minutes.

The finger cake I use is relatively small, if it is a larger finger cake, I can use only one piece and wrap it directly like a bun!

<> "Purple Sweet Potato Peach Blossom Crisp."

Ingredients: purple sweet potato, milk, condensed milk, finger cake, egg.

Method: 1. Steam the purple potato, add milk and condensed milk, and press it into a puree.

2. Put the finger cake soft at room temperature, roll it up and divide it into three parts, knead the finger cake into a dough, and then roll it flat and put it on the purple sweet potato.

3. Wrap it up, flatten it again, cut six knives as shown in the figure, and pinch the corner of the omen key.

4. Brush the egg yolk and sprinkle black sesame seeds in the middle.

5. Oven at 180 degrees for 15 minutes.

Teach you how to make purple sweet potato crisp with your finger cakes.

Purple sweet potato crisp is suitable for people over one year old, simple and delicious, zero failure, let's make it quickly.

Ingredients. Oily skin] (16 purple sweet potato crisps).

All-purpose flour 150 grams.

60 grams of butter.

20 grams of powdered sugar.

60 grams of purple sweet potato puree.

50 grams of milk.

Puff pastry] (16 purple potato crisps).

All-purpose flour 120 grams.

60 grams of butter.

Filling] (16 purple sweet potato crisps).

400 grams of purple sweet potato puree.

50 grams of whipping cream.

40 grams of powdered sugar.

To prepare purple sweet potato balls (16 pcs.).

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1.Peel the purple potatoes and cut them into small pieces and put them in a steamer. Cover the pot and steam for about 20 minutes until cooked.

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2.Press the steamed purple sweet potato into mashed potatoes with a spoon, add powdered sugar and stir well. (Make the filling).

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3.Pour purple sweet potato puree into a non-stick frying pan, stir-fry over low heat until there is no obvious moisture, add whipping cream in three parts, and mix evenly until completely absorbed. (Make the filling).

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4.After the purple potato filling is mixed and rolled into a ball, it is spread out and cooled, and then divided into 16 agents with stool and finches for use. (Make the filling).

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5.Let's make [oily skin] first, mix the ingredients together, knead it into a rough dough, let it stand for 5 minutes, knead it again, knead it smooth, wrap it in plastic wrap and put it in the refrigerator for 30 minutes;

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6.Then make [puff pastry], mix the ingredients well, wrap it in plastic wrap and put it in the refrigerator and refrigerate it with [oily skin] for 30 minutes, so that it will be much easier to wrap.

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7.Divide the sobered puff pastry into 8 doses of about 23 grams, and divide the oil skin into 8 doses of about 35 grams for later use.

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8.Take an oily dough and roll it into a circle, wrap it with a puff pastry, wrap it like a bun, and pinch it tightly at the end; Wrap all 8 agents in turn and round them into a ball.

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9.Roll out the dough into the shape of a cow's tongue, roll it up with your palms from top to bottom, and let it rest for 15 minutes.

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10.Re-flatten the long strips that have been left standing, roll them out into long strips with a rolling pin again, continue to roll them up into a spiral, close them face up, cover with plastic wrap and let them stand for another 15 minutes.

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11.Cut the standing dough in half, you can see the clear rib lines, cut the cut side down, press the flat to roll into a circle, and wrap the purple potato filling into a round shape.

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Half open, a total of 16 purple sweet potato crispy embryos are completed. Line a baking tray with blotting paper and drain into the purple potato crisp, leaving a gap in the middle.

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13.Preheat the oven, place at 160 degrees on the top and bottom heat, and bake for about 40 minutes.

<> practice of purple potato puff pastry, draw inferences from one another. 1.Mix all the ingredients of the oily skin well and knead them into a smooth dough. Relax for 10 minutes.

2.The puff pastry ingredients are also mixed evenly.

3.The loose dough is divided into 6 equal parts, and the puff pastry is also divided into 6 equal parts.

Wrap the puff pastry dough in a portion of oily skin, closing face down.

5.Roll it out into a cow's tongue shape and roll it up. All 6 portions are rolled out in the same way. Relax for 10 minutes.

Roll out the flaccid again and roll it up. Relax for 10 minutes.

Take one portion of puff pastry and cut it in half with a knife. 8.Roll it out, wrap it in the purple potato trap, wrap it like a bun, and close it downward.

9.Place in a baking tray and place in a preheated 180 degree oven, medium level, top and bottom, about 20 minutes.

Finished product. <>

Purple sweet potato: 100g after peeling

Glutinous rice flour 35g

Icing sugar 20g

White sesame seeds to taste.

Peel and wash the purple sweet potato, cut it into small pieces, and put it in a pot of boiling water.

Ingredients. All-purpose flour (oily skin) 200g lard or salad oil 80g

90g of water, 60g of sugar

Low flour (puff pastry) 220g lard or salad oil 90g

Purple sweet potato (filling) to taste Appropriate amount of milk.

20g of white sugar

Steps to make purple sweet potato crisp.

1.Purple potatoes are cut into small pieces, steamed, pinched, and crushed, add an appropriate amount of sugar, milk, and form 24 small balls.

2.The water and oil skin are combined into a flexible and smooth dough, and the puff pastry is lived into a smooth dough, covered with plastic wrap and let rise for 30 minutes.

3.The oil crust and puff pastry are divided into 24 small balls each.

4.Take a water-oiled skin wrap and puff pastry and knead it round.

5.Leave the mouth down for 15 minutes.

7.After waking up, wrap the purple potato dough in ghee skin, pinch it round and flatten it.

8.Brush a thin layer of egg wash on a baking tray and sprinkle with cooked sesame seeds, preheat the oven in advance, and put it in the middle of the oven at 150 degrees for 35 minutes.

9.It's out of the oven! Delicious and filling, crispy and delicious!