Purple sweet potato & green tea crisp(zi shu su lv cha su )

Purple sweet potato & green tea crisp

Introduction:

"Pastry is good in my heart, but the raw materials for making pastry are evil. The principle of making pastry is to wrap the pastry with oil skin, and then fold the pastry for many times to achieve the effect of rich layers. Chinese pastry is usually made with lard, while western pastry is usually made with butter. The heat is very high In particular, the yolk crisp wrapped with salted egg yolk has amazing heat. I advise you to eat less. In order to balance the high heat brought by oil, I choose healthy purple potato and green tea. The crisp is beautiful in color, delicious and healthy. "

Production steps:

Materials required:

Low powder (oily skin): 90g

High powder (oily skin): 40g

Sugar (oily skin): 10g

Butter (oily skin): 10g

Lard (oily skin): 16g

Water (oily skin): 60-65g

Low flour (Crisp purple potato): 50g

Low powder (pastry green tea): 50g

Lard (pastry and green tea): 30g

Lard (Crispy purple potato): 30g

Purple potato powder (Crisp purple potato): 5g

Green tea powder (pastry green tea): 3G

Lotus seed: 60g

Sugar: 10g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Su Lv Cha Su