Purple Sweet Potato Crisp
1.
Softened butter with powdered sugar
2.
Whisk with an electric whisk until it turns white
3.
Add the whole egg and egg yolk mixture in two parts
4.
Stir to become smooth and delicate
5.
Sift in almond flour and low flour
6.
Stir well
7.
Put the dough in a fresh-keeping bag, press it flat, it will be easier to solidify, put it in the refrigerator for one hour
8.
Divide the dough and purple sweet potato filling into 5 portions each, and round them
9.
Roll each crust and stuffing into long strips
10.
Roll out the skin and put on the purple potato filling
11.
Pack tight, rub firmly
12.
Each piece is equally divided into 12 parts
13.
Place in the baking tray
14.
Spread egg liquid on the surface and dip black sesame seeds
15.
Put it in the middle of the preheated oven and fire up and down at 180 degrees for 20 minutes
16.
After the surface is uniformly colored, it can be taken out and cooled
Tips:
1. When the room temperature is high, you can put the dough in the refrigerator and take it out one by one
2. Adjust the inset ingredients according to your preferences
3. Adjust the baking temperature according to the attributes of each person's oven
4. This can make 2 plates (28x28 cm baking pan), a total of 60
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