Purple sweet potato crisp(zi shu su )

Purple sweet potato crisp

Introduction:

Production steps:

Step 1: weigh about 40g purple potato stuffing each, and rub it round for later use

Step 2: Lard

Step 3: Flour

Step 4: knead the water oil skin and pastry material into dough

Step 5: divide the water oil skin and pastry into 9 parts, and rub them into a ball

Step 6: Take 1 portion of water oil skin, roll it into a circle, wrap it in 1 portion of pastry, and close it up

Step 7: flatten and roll into a cow tongue

Step 8: roll up the dough from top to bottom and relax a little.

Step 9: flatten again as shown in the picture

Step 10: rolling out

Step 11: roll up again and relax for a while.

Step 12: erect the dough as shown in the picture

Step 13: flatten

Step 14: rolling into a circle

Step 15: pack a portion of the filling

Step 16: shape

Step 17: preheat the oven and put it in the oven

Step 18: bake for 30 minutes

Materials required:

Oilskin: Flour: 150g

Lard: 50g

Water: 70g

Pastry: Flour: 75g

Purple sweet potato paste: 25g

Purple potato stuffing: right amount

Note: baking: medium, 200 degrees, 30 minutes

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Su