Purple Sweet Potato Shortbread
1.
The purple sweet potato is steamed and mashed while hot
2.
Add solid cream, milk powder and sugar
3.
Mix well. Add cooked glutinous rice flour
4.
Mix well and knead into small balls for later use
5.
The oily skin material in the ingredients is mixed with 100g of water to form a dough, and knead for a while
6.
The ingredients of the pastry in the ingredients and the pastry dough
7.
Divide the two doughs into 12 dough pieces each
8.
One oily skin wraps one shortbread, wrap it up, reunite, close the mouth and put it down
9.
Each dose is rolled first
10.
Roll up
11.
Come and roll it out again
12.
Rolling up, finishing in turn
13.
Roll each dose into a round cake. Pack the purple sweet potato filling
14.
Pack it up, close down and reunite
15.
Wrap the purple sweet potato crisps and place them on the baking tray, spread some water on each top and sprinkle with some sesame seeds
16.
Into the oven, 190 degrees, 20 minutes
Tips:
Knead it for a while when mixing it with the oily skin, so that the shortbread dough becomes a ball.
The oven is preheated in advance, and the time is set according to the performance of your own oven.
