Purple sweet potato crisp(zi shu ke kou su )

Purple sweet potato crisp

Introduction:

"This is a delicious traditional Taiwanese snack. You can add it as you like. It's the simplest snack I've ever made. The first bite is crisp. The second bite is soft and sweet. It's really delicious!"

Production steps:

Step 1: prepare all materials

Step 2: soften the butter with water, pour into the basin, add sugar powder and salt, and beat well with the egg beater

Step 3: add the sifted flour and milk powder

Step 4: pour in the eggs

Step 5: continue to beat the eggs, flour and butter together

Step 6: mash the purple potato and knead it into a small ball

Step 7: you can start making delicious pastry. According to the size of the mold, weigh the dough and filling in the ratio of 1:1.

Step 8: flatten the dough by hand, put the purple sweet potato stuffing on it, push up the pastry, knead it tightly, let the pastry completely wrap the purple sweet potato stuffing, and put it into the mold to shape.

Step 9: pad with oil sucking paper, press the delicious pastry, put it in the oven, 175 degrees, 15 minutes, bake until the surface is golden.

Step 10: let the mold cool down. I didn't bake them with a mold. They're all out of shape

Materials required:

Low gluten flour: 60g

Whole milk powder: 25g

Egg: 17g

Butter: 50g

Sugar powder: 10g

Salt: 1g

Note: don't add too much egg liquid, or it won't take shape. That's what I have, Wuwu

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: Original

Chinese PinYin : Zi Shu Ke Kou Su