Salad Purple Sweet Potato Crisp

Name: Salad Purple Sweet Potato Crisp
Total time: 1 h 30 min
Yield: 5
Cuisine: Chinese
Ingredients: 75g Flour; 25g Caster sugar; 20g White oil; 50g Low-gluten flour; 1 tablespoon Purple Potato Mashed; 240g Purple potato filling; 62g warm water

by Shredded Potato Burrito

5.0 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

5

Known as the "anti-cancer king", purple sweet potato not only has anti-fatigue, anti-aging, and blood-replenishing effects on the human body, but also has an indulgent appearance. To be honest, I like purple sweet potato, first of all in its color, purple-a noble and mysterious color, a slightly melancholic color, a color that people can't bear to forget.
I wanted to make this purple potato crisp for a long time, and finally started. When I made the filling, I chose the salad dressing with sweet flavor. The taste is really special. It is as unforgettable as the color of purple potato. At the same time, there is no oil, because it is crisp. The skin is already two big, so it will be healthier to eat.
The puff pastry adopts the method of folding quilts, which is not cumbersome, but also has outstanding layers. At the same time, the dough is mixed with white oil, which is crispy to the extreme. The only thing I did wrong was that I put the baking pan on the lower middle layer of the oven. At that time, because the bottom of the baking pan was thick, it was not placed on the middle layer. I adjusted it down by one layer. The beautiful purple potato crisp has a slight fire at the bottom, but it doesn’t affect it. Taste, I will put it in the middle next time. The main ingredients are the ingredients for the oily skin, and the auxiliary ingredients are the ingredients for the shortbread and the purple sweet potato filling.

Ingredients

Salad Purple Sweet Potato Crisp

1. Wash the purple sweet potatoes and cook them in a microwave oven. Or steam it in a steamer. The cooked purple potato is hot and crushed into a puree. Take 200 grams and prepare the sweet salad dressing.

2. Put 20 grams of salad dressing and 20 grams of fine sugar in the purple potato mash

3. Mix well into stuffing

4. Divide into 10 parts, group them into small balls and prepare

5. 75 grams of flour, add 20 grams of white oil, 18 grams of sugar, add 62 grams of warm water to form a smooth dough, into oily skin, half an hour

6. 50 grams of low-gluten flour, 25 grams of white oil, add a tablespoon of purple sweet potato mash, slowly knead and form a dough, into shortbread, half an hour

7. After half an hour, the oil skin is flattened, put in the oil pastry, and closed

8. Keep tight, close down

9. Roll out into a rectangle, about 25 cm long and 15 cm wide

10. Fold both ends of the dough inward, leaving a gap in the middle

11. Fold it in half and rotate it by 90 degrees.

12. Rolling into a rectangle

13. Repeat steps 13 and 14 above, fold in half, and fold it for 20 minutes

14. Roll out into a thin large rectangle after 20 minutes

15. Roll up and rub evenly

16. Divide into 10 uniform doses, adjust so that the cut surface is up

17. Each agent is squashed into thin slices and put in the prepared purple potato filling

18. Close your mouth tightly

19. Wrap them one by one, close them down, and put them in the baking tray

20. Preheat the oven to 180 degrees, middle level, 20 minutes

Tips:
It is best to use low-gluten flour for pastry. If not, you can use high-gluten flour mixed with cornstarch. White oil can be replaced with butter and vegetable oil. However, you think the white oil will be crispier. The oven time is set according to the performance of your own oven. With these materials, the purple sweet potato crisps are slightly larger than table tennis balls, and 10 of them are made. The materials can be increased or decreased in proportion according to the quantity.