Purple Sweet Potato Crisp
1.
Water and oil skin ingredients: all-purpose flour, powdered sugar, corn oil, warm water.
2.
Put all the ingredients in the oil skin into the bread bucket and start the kneading process
3.
Knead to pull out the film
4.
Pastry ingredients: low-gluten flour, purple potato flour, corn oil
5.
Pour low-gluten flour and purple sweet potato flour into a basin and mix well, then add corn oil.
6.
Knead into shortbread
7.
Cover the kneaded water, oily skin and shortbread with plastic wrap and relax for 30 minutes
8.
Divide 30 grams each of the five-nut fillings when you wake up the shortbread and watery oil skin.
9.
The loose water oil skin and shortbread are evenly divided into four parts
10.
Take a portion of water and oily skin, press flat, and place a portion of shortbread
11.
Wrap everything in turn and place it on the chopping board with the seal facing down.
12.
Take a portion of the pastry dough and roll it out into a tongue shape.
13.
Roll up from top to bottom
14.
All are done in turn. Cover with plastic wrap and wake up for 15 minutes. Every roll must be covered with a fresh-keeping bag in time
15.
Take a awake noodle roll and gently squeeze it.
16.
Roll it out again into a long strip.
17.
Roll up from top to bottom
18.
Put it in the fresh-keeping bag again and wake up for 15 minutes.
19.
Take a portion of the awake noodle roll, cut it from the middle, and divide it into two sections
20.
Flatten and round with the cut side up
21.
Pack a five-core filling
22.
Squeeze
23.
All ready to arrange into the baking tray
24.
Arrange into the baking tray, the middle level of the oven, 180 degrees, 30 minutes
25.
26.
Tips:
Cover the whole process with plastic wrap, and put one inside each time you handle it (I use a fresh-keeping bag), otherwise the dough will become dry and difficult to handle.
