Purple Sweet Potato Crisp

Name: Purple Sweet Potato Crisp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 225g Medium powder; 45g Powdered sugar; 81g lard; 90g water; 180g Low powder; 450g Purple potato filling; 10g Egg liquid; Some Black sesame

by y Yuanzi y

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Purple sweet potato, my mother usually likes to eat, so the probability of eating such an ingredient is also quite high. The fillings used to make desserts are also good. The lard used in pastry desserts is indeed crispy. I made half of the serving size and won't eat too much at one time. It is a good choice no matter what the party or when.

Ingredients

Purple Sweet Potato Crisp

1. The main ingredient is the water and oily skin. The filling is removed from the ingredients. The eggs and black sesame seeds are mixed evenly and let stand for 30 minutes.

2. Divide into small portions, 18g of oily skin, 12g of oily per serving

3. The oily skin wraps the shortbread and closes

4. Close down

5. Prepare purple sweet potato balls

6. Take a dough and roll it out

7. Roll up (about two and a half turns) and relax for 10 minutes

8. Roll it out again

9. Rolled up, closed mouth down

10. Cover with plastic wrap and relax for 10 minutes

11. Take one, fold it in half, squeeze both ends and roll out

12. Stuffing

13. Close the mouth down, make all of them, brush the egg liquid, sprinkle sesame seeds

14. Preheat the oven to 180 degrees for about 25 minutes, pay attention to changes.

Tips:
The specific baking temperature is determined according to your own oven.
The filling is about 35g, it doesn’t matter if you have more, you can increase or decrease it as you wish