Purple Sweet Potato Marble Cookies
1.
After the butter is softened, beat with a whisk until fluffy, add powdered sugar and salt, and continue to beat. Today’s amount of butter is not much, so I used the whisk of the whisk. It’s super quiet and won’t make the egg beater very loud, and it won’t splash when it’s passed. The wireless device can be used wherever you go. , No longer need the kitchen and family members who are cooking to squeeze each other, add milk and stir until the butter is evenly mixed.
2.
Mix low-gluten flour and milk powder through a sieve and add, cut and mix evenly until there is no dry powder. Take out half of the batter, add purple potato powder, cut and mix evenly until there is no dry powder, and the purple potato dough is ready.
3.
Evenly until there is no dry powder, the purple potato dough is ready. Divide the original dough and purple sweet potato dough into small pieces, and then knead them into long round strips. Cut the two batters and stack them up, twist the dough again, knead the dough into a cylindrical shape, and knead the mixed dough. Knead it into a cylindrical shape, wrap it in plastic wrap and freeze it in the refrigerator for about 10 minutes. After taking it out, quickly re-round it and put it in the refrigerator for about 1 hour.
4.
Frozen dough.
5.
Then put it in the refrigerator and freeze for about 1 hour. Take out the frozen dough and cut it into slices about 0.3cm thick after warming up properly. Put the tarp on the baking tray and arrange the biscuits in intervals. Preheat the oven up and down at 180 degrees in advance, and bake for about 15 minutes.
6.
After baking, put the biscuits out of the oven and put them in a grid to cool and seal them for storage.
Tips:
1. Zhongyu cake wheat flour is extracted from imported high-quality wheat and Zhongyu Sunshine wheat core essence. It is rich in protein and has a strong aroma of wheat; the cakes have good expansion force, large volume, high yield, strong stability, full appearance, soft and delicate tissue, and the products are soft, delicious and elastic.
2. When shaping, the original dough and purple sweet potato dough can be cut and reorganized many times, and twisted appropriately to form a richer texture
3. After the finished biscuit dough is formed into a cylindrical shape, wrap it in plastic wrap, freeze it in the refrigerator for a while to make a shape, and then take it out and round again, so as to prevent the pressed bottom of the dough from being flattened and cut The cookies are not round.
4. The baking temperature and time are for reference only, please adjust appropriately according to the thickness of the biscuits and the oven temperature performance.
