Purple Sweet Potato Crisp
1.
Cut the butter into small pieces to soften it.
2.
Sift the flour once
3.
Add softened butter to powdered sugar.
4.
Use an electric whisk to stir first, and then turn on the power to beat until the color becomes lighter and fluffy. Add the egg liquid in 3 times, and mix well each time, then add the egg liquid again.
5.
Sift the flour and milk powder in.
6.
Just knead it into dough, cover it with plastic wrap, and keep it in the refrigerator for more than half an hour.
7.
Rub the purple potato filling into a strip.
8.
Roll out the refrigerated dough into a rectangular shape and place the filling on one end of the dough sheet.
9.
Roll it up and knead it a few times to make the dough fit the filling more closely. Then cut into 2 cm wide.
10.
Put it on a non-stick baking pan, coat the surface with egg liquid, and stick with cooked sesame seeds.
11.
Put it in the lower layer of the Dongling oven that has been preheated at 175 degrees in advance, and bake for 20-25 minutes until the surface is golden brown.
12.
The delicious purple sweet potato is ready in one bite.
Tips:
TIPS:
1. The butter must be softened at room temperature in advance to dispose of it.
2. Don't add too much egg liquid each time, and don't add refrigerated egg liquid.
3. Just mix it into dough, don't knead the dough too much.
4. Ovens of different models have different tempers, so the time and temperature are for reference only.
5. Put the uneaten bites into a sealed box for storage, and eat as soon as possible.
