Purple potato puff(zi shu pao fu )

Purple potato puff

Introduction:

"My daughter likes puffs very much. She made them successfully the first time. What she squeezed into them was cream. She never forgot. The puff made this time is not cream, but purple potato mixed with condensed milk is also good. Purple potato is also called black potato (sweet potato), and its flesh is purple to deep purple. In addition to the nutritional components of common sweet potato, it is also rich in selenium and anthocyanins. It contains about 20% protein, including 18 kinds of amino acids, which are easy to be digested and absorbed by the human body, including 8 kinds of vitamins such as vitamin C, vitamin B, vitamin A, and more than 10 kinds of mineral elements such as phosphorus and iron. What's more, it contains a large number of anthocyanins with unique efficacy and high medicinal value. Anthocyanins have preventive and therapeutic effects on more than 100 kinds of diseases. Anthocyanins are known as the successor to water , protein, fat, carbohydrate, vitamin and mineral. Add nutrition purple potato, not afraid to get fat, not afraid to get angry, ha ha. Ingredients: 100g low flour, 160g clear water, 70g corn oil, 1 tsp soft sugar, 1 / 2 tsp salt, 3 eggs. Filling: 300g purple potato paste, moderate amount of condensed milk

Production steps:

Step 1: prepare the ingredients first.

Step 2: break up the eggs and sift through the low powder.

Step 3: add 160 grams of water in a small pot, add sugar, salt and corn oil and bring to a boil.

Step 4: add low powder, stir quickly until there is no dry powder, the bottom of the pot has a layer of film and does not stick to the pot.

Step 5: when the batter is cool enough not to be hot, add in egg liquid, add a little, mix well until absorbed, and then pour in the next time. (do not pour in all, see Step 6)

Step 6: pour in the egg liquid, mix well while pouring, the batter is more and more fine and smooth, pick up the batter, when it is inverted triangle state, you don't need to pour in the egg liquid. And the batter doesn't flow.

Step 7: pour the mixed puff paste into the flower mounting bag. Preheat the oven 180 degrees and put it on and off.

Step 8: squeeze into the baking tray, leaving enough space in the middle. Bake in the oven for 20 minutes.

Step 9: when baking the puff, peel and steam the purple sweet potato, add appropriate amount of condensed milk and mix well.

Step 10: after the oven stops fire, open the oven door three to five minutes to take out the puff.

Step 11: cut the puff and squeeze into the purple sweet potato paste.

Materials required:

Low gluten flour: 100g

Purple sweet potato paste: 300g

Water: 160g

Corn oil: 70g

Soft sugar: 1 teaspoon

Salt: 1 / 2 tsp

Eggs: 3

Condensed milk: right amount

Precautions: 1. Mix the eggs well and then pour them in the next time. Three eggs left a little. 2. When scalding, if the room temperature is too low and the batter is easy to cool, you can return to the pot and blanch it with the minimum heat for a few seconds until there is a film at the bottom of the pot and there is no dry powder. 3. The puff is a little soft after cold, you can bake it in the oven for five minutes. It's Crispy when it's hot.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Zi Shu Pao Fu