How to make sesame and sweet potato crispy strips(zhi ma hong shu cui tiao de zuo fa kao xiang zuo cui tiao )

How to make sesame and sweet potato crispy strips

Introduction:

"For food, snacks can't be refused, can they?"?! Today, I made sesame sweet potato crispy strips as a snack for this weekend. The sweet sweet potato and sesame flavor are integrated together, which can only be said to be the perfect combination of health and delicious! Like ~ "

Production steps:

Step 1: prepare the materials

Step 2: cut sweet potato and steam it

Step 3: mash the cooked sweet potato into mud with a fork and let cool

Step 4: soften butter at room temperature, then cut into small pieces and put into low gluten flour

Step 5: put on gloves, mix the butter and flour into sand by hand (or fork), be careful not to let the butter melt

Step 6: add salt, sugar and sweet potato paste and mix well to form a dough

Step 7: put the dough into the fresh-keeping bag (so that it won't stick) and roll it into a rectangular sheet about 3mm thick

Step 8: brush a layer of egg yolk liquid (1 egg yolk + 1 teaspoon water) on the surface of rolled rectangular dough, sprinkle black and white sesame evenly, and cut into strips of equal width

Step 9: spread oil paper on the oven

Step 10: arrange them on top and preheat the oven at 170 ℃ for 10 minutes

Step 11: put it into the preheated oven, middle upper layer, up and down fire mode, bake at 170 ℃ for about 35 minutes, do not take it out immediately after baking, stay in the oven and simmer until completely cool (baking time and temperature are for reference only)

Step 12: come out

Materials required:

Sweet potato paste: 150g

Butter: 90g

Low gluten flour: 150g

Sugar: 70g

Salt: 2G

Egg yolk: 1

Water: 1 tablespoon

White Sesame: right amount

Black Sesame: right amount

Precautions: 1. When mixing butter and flour, using fork can reduce the excessive melting of butter due to the temperature of hands (but it's winter, so I use my hands to do it). 2. When rolling dough, put a fresh-keeping bag or lay a fresh-keeping film on the surface to prevent the dough from sticking. 3. Baking time and temperature are for reference only, according to the situation of your oven 4. Leave the baked biscuit in the oven to cool, you can use the remaining temperature to further dry the extra moisture in the dough; if it still feels soft after completely cooling, it is because the baking time is not enough, and the moisture remains more, you can bake it at 150 ℃ for a few minutes until it becomes crisp after cooling. 5. Because sweet potatoes are sweet, so the sugar content is low The weight can be increased or decreased according to the sweetness of sweet potato

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Zhi Ma Hong Shu Cui Tiao De Zuo Fa Kao Xiang Zuo Cui Tiao