Sweet Potato Cookies

Name: Sweet Potato Cookies
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 55g Mashed sweet potato; 90g Low-gluten flour; 40g butter; 25g Powdered sugar; 15g Egg liquid

by The Rhyme of the Sea Food

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Sweet potato is rich in nutrients, has anti-cancer, weight loss and other effects. It contains dietary fiber, which can promote intestinal peristalsis. In the era of material scarcity, many people cannot eat food, so they dig sweet potatoes to eat. At that time, we only cooked sweet potatoes by steaming or braising. The only way to make snacks was to slice and dry the sweet potatoes to make dried sweet potatoes. We also ate them with relish. But now it’s different. Children have more choices of snacks. Although we all know that sweet potatoes have many benefits, they simply don’t like dried sweet potatoes. Smart people will come up with various ways to make sweet potatoes into a variety of delicacies, and even make desserts and appear in high-end restaurants. Today I will transform the sweet potato into a cookie that children love. "

Ingredients

Sweet Potato Cookies

1. Peel the sweet potatoes, slice them into thin slices, and steam them well.

2. Press the sweet potatoes into a puree, then sift them.

3. Cut the butter into small pieces, soften at room temperature, and pour in powdered sugar.

4. First mix the powdered sugar and butter with an egg beater, and then turn on the power of the electric egg beater to beat the butter until the color becomes lighter and the volume becomes larger. Pour the egg liquid in two times, each time you pour it in, beat twice with an egg beater, wait until the egg liquid is absorbed by the butter, then add the remaining egg liquid and stir.

5. After the butter is beaten, pour in the mashed sweet potatoes.

6. Beat a few times with an electric whisk until it is smooth.

7. Pour the flour, the water absorption of each flour is different, the amount of flour is for reference only.

8. Use a spatula to mix them evenly, do not knead them too much, which will affect the taste.

9. Then put it in a fresh-keeping bag, use a rolling pin to roll into a thin sheet of about 0.4-0.5 cm thick, and then put it in the refrigerator to relax for 30 minutes.

10. The noodles after refrigeration are taken out, and the shape is extruded with a mold. The leftovers can be kneaded together and then rolled out to press out the biscuit dough. I made a total of 24 biscuit for this amount.

11. Move the biscuit base to a non-stick baking tray, and poke small holes with a fork to prevent the biscuit from deforming during baking.

12. Put it in the middle and lower layer of Dongling K40C oven preheated to 160 degrees, bake for about 20 minutes, pay attention to the coloring in the last few minutes, the baking time will be different for biscuits with different thicknesses.