Purple Sweet Potato Crisp

Name: Purple Sweet Potato Crisp
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Flour; Some corn starch; Some Purple Potato Mashed; Some salt; Some Sugar; Some Vegetable oil; Some Shimizu; Some Homemade red bean paste

by augenblick

5.0 (1)

Favorite

Difficulty

Normal

Time

Serving

Basically all the bean paste cakes I made last time were given to my mother. My husband didn't eat a few and clamored for me to make some more for him. How boring to always do the same thing. With a little change and a little more material, you can make a snack that feels completely different.
The preparation method of this is basically the same as that of the bean paste cake. Purple sweet potato mash is added to the pastry. In the last operation step, the method of rolling is slightly changed, and the rest can be copied completely.

Materials: (22 in total)
Water and oil noodles: 200 grams of flour, 2 grams of salt, 20 grams of sugar, 60 grams of vegetable oil, 95 grams of water. Oil noodles: 90 grams of flour, 30 grams of corn starch, 70 grams of vegetable oil, 40 grams of purple potato mash. Filling: homemade red bean paste , Purple potato mash"

Ingredients

Purple Sweet Potato Crisp

1. Cut purple sweet potato into small pieces and steam over medium heat for 15-20 minutes.

2. Peel the steamed purple sweet potato and use a spoon to crush it on a sieve.

3. Just scrape off the mud under the sieve. The purple potato mash is more delicate.

4. Just scrape off the mud under the sieve. The purple potato mash is more delicate.

5. Mix the water and oil noodles into a dough, cover with plastic wrap and wake up for 15 minutes.

6. Mix the oil noodles into a dough, cover with plastic wrap and wake up for 15 minutes.

7. Divide the two types of noodles into small portions of the same size.

8. Take a portion of water and oil and roll it into thin slices.

9. Put in the shortbread.

10. wrap up.

11. Roll into a beef tongue shape.

12. Roll into a roll, cover with plastic wrap and wake up for 15 minutes.

13. Roll into a beef tongue shape.

14. Roll up again. Cover with plastic wrap and wake up for another 15 minutes.

15. The awake dough roll is cut in the middle.

16. Cut face up.

17. Press into thin slices.

18. Turn it over and add the red bean paste.

19. Push up the bag with your index finger and thumb.

20. After wrapping, make a circle with your hands.

21. Preheat the oven at 180 degrees and bake for 20 minutes.

Tips:
1. Don't peel the skin when steaming the purple potato. After peeling, steaming will increase the moisture in the purple potato and affect the crisping effect.

2. When the dough is rolled, a plastic wrap is placed on it to make it smoother and cut non-stick rolling pin.

3. There are still small particles in the purple potato mash and the oil noodles, which can be seen in the finished photos. Using purple sweet potato flour should not have this problem.

4. Eat it after letting it cool in order to have the effect of crisping to the dregs.

5. The vegetable oil used should be selected without special taste, soy bean oil is not acceptable.

The layering effect is not ideal, and the colors are lovely. Speaking of taste, my husband and I agreed that the purple sweet potato filling is not as good as the red bean paste filling.