Purple Sweet Potato Crisp

Purple Sweet Potato Crisp

1. Prepare the ingredients, wash the purple potatoes and steam them in a pot.

2. For the water and oil leather cloth part, add water to the flour.

3. Stir it into a flocculent shape and add corn oil.

4. Knead to the expansion stage, cover with plastic wrap and relax for 20 minutes.

5. For the shortbread part, heat the corn oil until small bubbles start to pour into the flour.

6. Stir it into a dry powder-free dough, cover with plastic wrap and relax and set aside.

7. Peel the steamed purple sweet potato and mash it with a spoon.

8. Add sugar and condensed milk and stir well.

9. Divide the purple sweet potato filling into 10 equal portions.

10. Press the oil skin into the shortbread.

11. Close your mouth.

12. Roll out the dough into rectangular crepes.

13. Roll up.

14. Divide equally into 10 equal parts.

15. Take an oily skin, press flat and pack it into the purple potato filling.

16. Close your mouth.

17. Come over and press down.

18. Put them into the baking tray one by one. Leave a certain distance between each.

19. Put it in the middle of the preheated oven. Bake up and down at 180 degrees for about 12 minutes.

20. Finished picture.

21. Finished picture.

22. Finished picture.

23. Crisp off the residue.

24. Finished picture.

Tips:

1. Each oven has a different temper, and the temperature and baking time are adjusted according to your own oven.
2. The water and oil noodles must be kneaded until smooth.
3. The filling can be replaced with other fillings you like.
4. Sealed and stored, it is recommended to eat as soon as possible.