Purple Sweet Potato Biscuits
1.
Ingredients: 55 g butter, 120 g low-gluten flour, 2 purple sweet potatoes (picture size), 1 egg yolk, 20 g powdered sugar.
2.
Peel the purple sweet potato and cut into pieces.
3.
Put it into a food supplement machine and steam for 20 minutes; PS: If there is no food supplement machine, the steamer is the same.
4.
Pour the steamed purple potato into a blender, add a little water, and stir.
5.
Stir it into a delicate paste like the one shown below.
6.
When the butter has softened at room temperature so that you can easily poke a pit with your fingers, add powdered sugar.
7.
Use an electric whisk until the color is slightly whitish.
8.
Add an egg yolk and continue to beat evenly.
9.
Sift in low-gluten flour; PS: After sifting, it will be easier to mix well, and the dough will be more delicate.
10.
Knead it bit by bit into a purple potato dough, wrap it in a fresh-keeping bag and put it in the refrigerator for 15 minutes; PS: The dough after refrigeration will be easier to shape later.
11.
Roll the refrigerated dough into 3~5mm thick dough slices, and cut into desired shapes with a knife or a mold.
12.
Use a small fork to pierce a few rows of small holes on the top while preheating the oven to 170 degrees.
13.
Spread silicone oil paper on the baking tray and spread the biscuits on the baking tray.
14.
After the oven is preheated, put it in the baking tray and bake at 170 degrees for 15 minutes.
15.
Ding ~ the biscuits are out of the oven ~ wait until they are cooled to room temperature and sealed and stored, but try to eat them within 3 days.
16.
Ding ~ the biscuits are out of the oven ~ wait until they are cooled to room temperature and sealed and stored, but try to eat them within 3 days.
17.
Ding~The biscuits are out of the oven~ Wait until it cools to room temperature and keep it sealed, but try to finish it within 3 days~
Tips:
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