Purple sweet potato crisp(zi shu su )

Purple sweet potato crisp

Introduction:

Production steps:

Step 1: make the filling first: the purple potato is not peeled and steamed in the steamer

Step 2: after steaming, the purple sweet potato is sifted and pressed into fine purple sweet potato paste, and then fried into stuffing according to the proportion of sifted purple sweet potato paste 100%, fine sugar 20% and butter 20%

Step 3: divide the fried purple sweet potato paste into 30 grams after cooling

Step 4: flatten a portion of oil skin, wrap it in a portion of pastry, roll it into tongue shape, roll it into barrel shape, and relax for 15 minutes. After relaxation, roll the dough into long strips, roll them into barrels and relax for 20 minutes

Step 5: take a portion of the twice rolled pastry and cut it from the middle, roll the cut side up and flatten it, roll it into a circle, turn it over and wrap it in the stuffing, put it in the mouth, and put it in the baking pan with the mouth down

Step 6: put into the oven preheated at 180 ℃, middle layer, heat up and down, about 25 minutes.

Materials required:

Oil skin: medium gluten flour: 151g

Lard: 57 G

Sugar: 18g

Water: 62 G

Pastry: purple potato powder: 18g

Low gluten flour: 110g

Purple potato stuffing: right amount

Note: 1. The recipe comes from love and freedom. See here for the original post http://blog.sina.com.cn/s/blog_ 53daa4bf0100 hhbm.html2 Those who don't like lard can also use butter, but I think lard has the best shortening effect. Butter has been made before, and the pastry is easy to dry. 3. During the process of making pastry, I forgot to take photos. If I don't understand, I can read free posts

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Su