Milky Sweet Fries
1.
Prepare all kinds of ingredients needed
2.
50 grams of butter used to make the base of the biscuit is softened at room temperature in advance
3.
Crack the biscuits in a basin
4.
The crushed biscuits are ground into a powder in a food processor (if there is no food processor, you can also put the biscuits in a fresh-keeping bag, and then roll them into a powder with a rolling pin, but the effect is not as fine as a food machine)
5.
Probably beat into a finer powder form
6.
Pour the ground biscuits back into the basin
7.
Put the butter that has softened at room temperature into the bowl containing the biscuit powder, and slowly mix the butter and the biscuit with a spatula (note that the butter must be softened to a concave state when lightly pressed with your fingers, otherwise it will not be mixed with the biscuit. Good to blend together)
8.
Pour the mixed bottom of the biscuits into a non-stick mold, and use plastic wrap to assist in flattening and compacting (if the mold is not a non-stick mold, you need to put a layer of baking oil paper in the mold first. The 18*18cm non-stick mold I used Sticky mold)
9.
After the biscuit base is ready, put it in the refrigerator for more than half an hour
10.
Cut the sweet potato into 2 cm thick, put it in the pot, add water that has not been used for the sweet potato, and cook over the heat
11.
The boiled sweet potatoes are peeled while they are hot and pressed into a puree with a spoon (you can also put them into a food processor and directly beat them into mashed potatoes)
12.
Add sugar to mashed potatoes
13.
Add an egg yolk
14.
Add 30 grams of butter
15.
After adding the whipped cream, stir it evenly
16.
Put it in a non-stick pan, turn on a low heat and stir slowly until it is smooth and then it can be removed from the fire, and it will take two or three minutes (this step can help reduce the moisture in the mashed potato)
17.
Take out the prepared biscuit bottom from the refrigerator, pour the mashed sweet potato into the mold, shake the mold slightly, and let the mashed sweet potato slowly spread on the mold
18.
Can use plastic wrap to level the surface
19.
Add 1 teaspoon of clean water to the egg yolk used for coating the surface, mix well, and brush on the surface of the mashed potato
20.
It’s okay to brush the egg yolk a bit more
21.
Preheat the oven at 200 degrees, put the mold in the middle of the oven and bake for 20 minutes
22.
Freshly baked, it looks golden and golden in color
23.
The finished picture, the milk scent is quite strong, and the house is fragrant
24.
Finished picture
25.
Use it to cut into small pieces and enjoy it (it is recommended to let it cool before eating, it tastes better; and the mashed potatoes just baked are still looser, and the mashed potatoes are firmer and not so easy to disperse after cooling. I am too anxious. It’s not strong enough, I blame my mouth for being too greedy~~haha)
Tips:
1. When making biscuits, it is easier to use a cooking machine. If there is no cooking machine, you can also put the biscuits into a fresh-keeping bag, and then use a rolling pin to roll into a powder, but the effect is not as fine as a cooking machine;
2. The butter used to make the bottom of the biscuits must be softened to a concave state when tapped with your fingers, otherwise it will not melt together when mixed with the biscuits;
3. When making mashed potatoes, you can use a food processor to stir, and the taste is more delicate. If you use a spoon, the pressure will not be so delicate and will have a little graininess;
4. Put the mashed potatoes into the pot and heat and stir to reduce the moisture in the mashed sweet potatoes;
5. After baking, it is recommended to let it cool before eating, the taste will be better!
