Purple Sweet Potato Crisp

Purple Sweet Potato Crisp

1. 1. Prepare all materials

2. 2. Soften the butter, add icing sugar and beat it

3. 3. After whisking until the color becomes lighter, add egg liquid in batches and whisk evenly

4. 4. Add the sifted low-gluten flour and almond flour, and mix evenly

5. 5. Hold it with plastic wrap and put it in the refrigerator for about 1 hour

6. 6. Divide the filling into 50g portions

7. 7. Knead the filling into a strip of about 20cm

8. 8. After refrigerating the dough, divide it into 70g portions

9. 9. Roll the dough into a flaky shape, if it is sticky, sprinkle a little low-gluten flour on the silicone pad to prevent sticking

10. 10. Put the filling into the dough, roll it up, and rub it to make the dough thickness even

11. 11. Use a spatula to cut into 2CM thickness

12. 12. Brush a layer of egg yolk liquid before entering the oven, put it into the preheated 170 degree oven, and bake for 10 minutes

13. 13. Take out and brush the egg mixture again, sprinkle with sesame seeds, and bake for 5 minutes.

Tips:

Why is it cracked so badly?
1. Not enough time to relax 2. The temperature of baking is too high

2. If time is in a hurry, can I refrigerate the dough for an hour?
The purpose of refrigerating for one hour is to let the dough break and relax. The effect of this is that the puff pastry is crisp and delicious. If there is no time to omit, it may be that the crispness is a bit poor. If you have enough time, you can simply complete this step.

3. What should I do if there is no milk powder for this one bite?
Just use low-gluten flour instead.

4. How to save a bite?
It is the most crispy to eat after baking. It can be sealed and wrapped after cooling and used as soon as possible, otherwise it will not be so crispy and soft.

5. Why isn't the crispy mouth-feel that is made?
Excessive kneading time will cause the finished product to taste not crispy.