Purple Sweet Potato Sakura Biscuits

Name: Purple Sweet Potato Sakura Biscuits
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 70g Purple Sweet Potato; 30g butter; 20g Powdered sugar; 100g Low powder; 1 (about 20g) yolk; Some Salted sakura

by Circle Circle Niuniu

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

3

At the end of March and beginning of April, the cherry blossoms bloom most splendidly. The blooming season is full of gorgeous flowers, full of trees, like clouds and clouds, which is extremely spectacular. Cherry blossoms are a symbol of love and hope, representing elegant, simple and pure love. The cherry blossoms are like ignorant girls, and they open up quietly in spring. The white and pink cherry blossoms full of trees are the most beautiful language for telling love to lovers. Someone in my heart, like that lonely cherry blossom rain, slowly disappears into the depths of time, leaving an eternal memory.

Many people will choose to go out for outings and picnics this season, so lunch and snacks are indispensable. It is not only convenient to carry, but also nutritious and healthy. Warm pink, romantic purple. It was my inspiration for making this biscuit. Different from the crispness and fragrance of cookies, this biscuit tastes harder, but it is also different from tough biscuit. It has the taste of purple sweet potato and the aroma of cherry blossoms~ It is a low-sugar and low-oil biscuit. The feeling of fullness after eating is still quite strong~

Ingredients

70g Purple Sweet Potato
30g Butter
20g Powdered Sugar
100g Low Powder
1 (about 20g) Yolk
Some Salted Sakura

Purple Sweet Potato Sakura Biscuits

1. 1 purple sweet potato (about 100g), peeled and sliced, steamed in cold water. Pour into puree while hot, and take 70 grams. If you have time, it's better to go through the sieve. I'm lazy--I haven't passed the sieve. So there are some granular purple sweet potatoes in the dough behind.

Purple Sweet Potato Sakura Biscuits recipe

2. The salted cherry blossoms are soaked in water more than 4 hours in advance. It also removes the salty taste~ It is best to change the water several times in the middle. Use paper to absorb moisture on the surface ~ set aside.

3. Add butter that has softened at room temperature with powdered sugar and mix well. If the temperature is low, it can be heated in water.

4. Add egg yolk and mix well. You can also use whole egg liquid~~~

5. Pour in the mashed purple potato and mix well.

6. Pour in the sieved low powder and stir evenly without dry powder with a spatula. Because the water absorption of flour is different, if it is too dry, you can add some egg liquid to adjust it as appropriate.

7. Take out the dough and roll it into slices about 3 mm. You can use a biscuit mold to produce patterns, or trim off the corners and cut them into strips or blocks. According to personal preference and all tools~~~

8. Place the dried cherry blossoms randomly and press them gently. Preheat the oven at 180 degrees to the middle level for 15 minutes to 20 minutes. Choose whether to cover the tin foil according to the color of the personal oven. It can be eaten after being baked and cooled.