Purple sweet potato crisp

Purple sweet potato crisp

Introduction:

"The bean paste cakes I made last time were basically given to my mother, but my husband didn't eat a few. He asked me to make some more for him. How boring it is to always make the same thing. Make a little change, add a little material, you can make a feeling completely different dim sum. This method is basically the same as the bean paste pastry, adding purple potato mud to the pastry, slightly changing the rolling method in the final operation steps, and copying the rest completely. Ingredients: (a total of 22) water oil noodles: 200g flour, 2G salt, 20g sugar, 60g vegetable oil, 95g water. Oil noodles: 90g flour, 30g corn starch, 70g vegetable oil, 40g purple potato paste. Filling: homemade red bean paste, purple potato paste

Production steps:

Step 1: cut the purple potato into small pieces and steam over medium heat for 15-20 minutes.

Step 2: peel the steamed purple potato and roll it on the screen with a spoon.

Step 3: scrape down the mud under the screen. The purple sweet potato mud is delicate.

Step 4: scrape down the mud under the screen. The purple sweet potato mud is delicate.

Step 5: mix water, oil and flour into a ball, cover with plastic film and wake up for 15 minutes.

Step 6: mix the oil noodles into a ball, cover with plastic wrap and wake up for 15 minutes.

Step 7: divide the two kinds of noodles into small portions of the same size.

Step 8: take a portion of water and oil and roll it into thin slices.

Step 9: put in the pastry.

Step 10: wrap it up.

Step 11: roll it into a tongue.

Step 12: roll it into a roll, cover it with plastic film and wake up for 15 minutes.

Step 13: roll it into a tongue.

Step 14: roll up again. Cover with plastic wrap and wake up for another 15 minutes.

Step 15: cut the dough roll from the middle.

Step 16: section up.

Step 17: press to slice.

Step 18: turn over and put in the bean paste filling.

Step 19: push the bag up with your index finger and thumb.

Step 20: after wrapping, rub round with hands.

Step 21: preheat the oven 180 degrees and bake for 20 minutes.

Materials required:

Flour: right amount

Corn starch: right amount

Purple sweet potato paste: appropriate amount

Salt: right amount

Sugar: right amount

Vegetable oil: right amount

Water: moderate

Homemade red bean paste: appropriate amount

Note: 1. Don't peel the purple potato when steaming. Steaming after peeling will increase the moisture in the purple potato and affect the crisp effect. 2. When rolling the dough blank, it can be rolled more smoothly and cut into non stick rolling pins by putting a piece of preservative film on it. 3. There are still small particles in the purple sweet potato paste and oil surface, which can be seen in the finished product photos. Using purple potato powder should not have this problem. 4. To cool after eating, only crisp to the effect of falling residue. 5. Use vegetable oil without special flavor, soybean oil is not good. Layered effect is not ideal, the color is full of lovely. Speaking of taste, my husband and I agreed that purple potato stuffing is not as delicious as bean paste stuffing.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet