Purple Sweet Potato Crisps (vegetable Oil Version)
1.
Prepare the ingredients.
2.
To make oil crust, pour wheat cob flour in a small basin, then pour corn oil, sugar and water.
3.
Stir the oily skin ingredients into a flocculent and smooth dough. Set aside for 2 hours.
4.
Pour the shortcrusted wheat kernel flour and oil into a basin, mix into a dough and set aside for 2 hours.
5.
Make the purple sweet potato filling using the gaps in the humfa dough. 2 pieces of purple sweet potato are about 500g. Put it in a pot and steam it, take it out, and peel off the skin. Use a tool to press it into mud while it's hot.
6.
Heat 40-50g corn oil in a non-stick pan, add purple potato mash and 50g white sugar and fry. If you like, you can also pour whipped cream and fry together. I put in 75g whipped cream, which has a slight milky fragrance , Fry until the water evaporates.
7.
Divide the fried purple sweet potato filling into 30g pieces and knead them into rounds.
8.
The oil skin and shortbread after standing are divided into 16 even parts.
9.
Take an oily skin and roll out a thin bag into the shortbread, then slowly close it up with a tiger's mouth, squeeze it tightly, and place it down, and let it rest for 10 minutes after all.
10.
Take a dough covered with shortbread and flatten it, gently roll it up and down from the middle, into a tongue shape, and then roll it up from top to bottom.
11.
After everything is done, let it stand for 10 minutes, and repeat the steps of rolling again.
12.
Take a roll, fold the two sides in half toward the middle and press flat, gently roll it into a circle, put the purple sweet potato filling, close it with a tiger's mouth, and pinch it tightly.
13.
Fold it into the baking tray. Brush with egg liquid once, then sprinkle a little black sesame seeds for garnish.
14.
Preheat the oven at 180 degrees for 10 minutes, put the baking pan in the middle and lower level of the oven for 30 minutes, and then observe whether it is covered with tin foil to prevent it from baking.
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