Purple Sweet Potato Cookies

Name: Purple Sweet Potato Cookies
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 75g Purple Potato Mashed; 95g Low-gluten flour; 75g Unsalted butter; 40g Powdered sugar; 10g Light cream; 1g salt

by honey clear

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

Purple sweet potato is rich in anthocyanins, which are natural and powerful free radical scavengers, which can prevent many diseases. At the same time, purple sweet potatoes are also rich in selenium and zinc, which are anti-oxidant and prevent cancer.
Purple potato has high cellulose content and promotes digestion. Purple potato has high cellulose content. These substances can increase stool volume, promote gastrointestinal peristalsis, clean up mucus, gas and putrefaction retained in the intestinal cavity, and discharge toxic substances and feces. Carcinogens, keep the stool unblocked, improve the environment of the digestive tract, and prevent the occurrence of gastrointestinal diseases.
Since purple sweet potato has so many benefits, adding it to afternoon tea desserts is also very good. Adding purple sweet potato mash to cookies is not only beautiful in color and taste, but also very healthy~

Ingredients

Purple Sweet Potato Cookies

1. Peel and slice the purple sweet potato into a bowl, and steam it thoroughly.

2. Add a little water to the purple sweet potato and pound it into a puree. Be sure to carefully pound the purple sweet potato into a very delicate puree. Take 75g for use

3. Dice butter to soften at room temperature, prepare other ingredients

4. Whisk the softened butter electric whisk first, then pour in the powdered sugar, and continue to beat until the powdered sugar and butter are fused

5. Then add whipped cream and continue to beat until the butter and whipped cream are fused and the butter is fluffy

6. Pour in the mashed purple potato and stir evenly with a spatula

7. Then use a flour sieve to sift the low-gluten flour into the butter purple sweet potato

8. Stir evenly with a spatula until there is no dry flour

9. Take the shape of the piping mouth you like, put it in the piping bag, and scoop the cookie paste into the piping bag

10. Put a piece of greased paper in the baking pan and squeeze into the cookie batter. I used the Sanneng SN7151 decorating nozzle. When the batter is squeezed, I pause it and press it gently with my fingers to press the batter in the middle. smooth

11. Preheat the oven in advance, add to the heat of 160, lower the heat to 170, and bake for 20 minutes

Tips:
1. The icing sugar is pure icing sugar. Don’t use cornstarch-added decorative icing sugar. I use the powdered sugar made by my own mill;
2. When pounding purple potato mash, you must be patient and pound the purple potato very delicately. Or use a food processor to make a puree. When using a food processor, add some water to the purple potato to make a smooth purple potato puree.