Purple Sweet Potato Shell Crisp
by Sipatia
Favorite
Difficulty
Normal
Time
10m
Serving
5
Fantastic Chinese Crisp
1. Mix 100 grams of flour, 18 grams of lard, and 50 grams of water to form a dough; then mix 100 grams of flour and 60 grams of lard to form a shortbread dough. Let stand for a quarter of an hour.
2. Roll out the oily skin dough into a rectangle, put the shortbread dough in the middle, wrap it up, and pinch it all around
3. After wrapping, roll it out into a rectangle, and then fold it into three layers
4. Roll again into a rectangle
5. Mix purple sweet potato powder with water and smear it on the dough
6. Roll up from one end to form a cylinder, and then slice the cylinder
7. Take a cut round skin, roll it out, and pack it into the purple sweet potato filling (the purple sweet potato is steamed and mashed into a puree shape, add sugar or sweet-scented osmanthus, etc. according to your taste)
8. Wrap it into a simple dumpling shape, close the mouth and squeeze it tightly. If it is too dry, apply some egg wash
9. Put the green body into 30% oil temperature to raise it to float
10. It can be fried after heating up
