Purple Sweet Potato Crisp

Name: Purple Sweet Potato Crisp
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 100g Low-gluten flour; 6g Corn oil; 20g maltose; 1g yeast; 50g milk; 120g Purple sweet potato (meat); 40g Soft white sugar; 80g chestnut; A small amount Egg liquid

by sourcehe

4.6 (1)

Favorite

Difficulty

Normal

Time

1h 30m

Serving

5

Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It is also rich in selenium and anthocyanins. The rich vitamin A can improve eyesight and the mucosal epithelial cells of the skin, and vitamin C can make colloid protein normally synthesized. In addition to the nutrients of ordinary sweet potatoes, purple sweet potato is also rich in selenium, iron and anthocyanins. Purple sweet potato is not only cooked and eaten, but also a good green ingredient for baking. Let’s make a baking today-Purple Sweet Potato Crisp. PS: The main ingredient is oily skin ingredients, and the auxiliary ingredient is purple potato filling ingredients

Ingredients

Purple Sweet Potato Crisp

1. Wash the purple potatoes, steam them, peel them, and mash them into a mashed purple potato with a food processor

2. Put the purple sweet potato in the pot, add soft white sugar, fry until the sugar melts, add maltose, fry until it is not sticky

3. Then add the chopped chestnuts and mix evenly, add corn oil in three times, and fry until the fat is completely absorbed and the hands are not sticky.

4. Brush the low-gluten flour, add corn oil, maltose, yeast, milk, and mix to knead into a smooth dough

5. Wrap it in plastic wrap, let it rest, and wait until it is twice as large as it is fermented

6. Divide into 15 grams into a small group, roll into dough

7. Purple potato filling, divide into 30g balls, put it in the rolled dough, wrap it in a round shape, and then
PS: The shape can be like the bag

8. Line the baking tray with aluminum foil, put in the made purple potato crisps, let it sit for 15 minutes

9. Preheat the oven to 200 degrees, up and down, bake for 5 minutes, take it out, coat with egg mixture, put it in the oven, and continue to bake for 15 minutes
PS: The color of the egg liquid is beautiful and delicious

Tips:
1. The oily skin must be fermented well, so that it will have a layer of crispness when you eat
2. Pay attention to the size of the fire when the purple potato filling is fried
3. Make different shapes according to your liking
3. The amount of filling can also be adjusted by yourself