(mei wei di gua su )

Delicious sweet potato crisp

Introduction:

Production steps:

Step 1: raw material: sweet potato thousand layer pastry condensed milk and light cream egg

Step 2: wash the sweet potato and steam it in the steamer.

Step 3: peel the sweet potato, put the meat into a bowl, and press the back of the spoon into mud.

Step 4: add a small amount of light cream into the sweet potato mud for many times, and stir well.

Step 5: add condensed milk and mix well.

Step 6: make a delicate sweet potato filling.

Step 7: put the sweet potato stuffing into the flower mounting bag.

Step 8: divide the pastry into squares of equal size, and I'll cut about 8cm square.

Step 9: squeeze the sweet potato stuffing on the pastry.

Step 10: wrap the sweet potato filling in the top right and bottom left corners of the pastry, and stick the two corners with egg liquid.

Step 11: deal with all the pastry and stuffing and put them in the baking tray.

Step 12: Brush egg liquid on the surface of sweet potato crisp and sprinkle some sesame seeds.

Step 13: preheat 200 ° in the oven, put in the sweet potato crisp, about 25 minutes, until the surface is golden.

Step 14: crisp and fragrant~~~

Materials required:

Sweet potato: right amount

Melaleuca pastry: moderate amount

Condensed milk: right amount

Light cream: moderate

Eggs: right amount

Note: 1, add cream must be a small number of times, according to the degree of moisture and dry sweet potato slowly adjust, not too thin. 2. When wrapping sweet potato stuffing with pastry, don't be too tight, leave a little space, because sweet potato stuffing will expand after baking.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mei Wei Di Gua Su