Sweet Potato Sesame Crisp Biscuits

Name: Sweet Potato Sesame Crisp Biscuits
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 150g Low-gluten flour; (Rong) 180g Sweet potato; 1 piece yolk; 100g Unsalted butter; 20g milk powder; 40g Caster sugar; 1g salt; 1 tsp Shimizu; a little Black and white sesame

by Aunt Xizhen

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Sweet potatoes, also known as sweet potatoes in our north, are very grounded and a coarse grain product that people like. Just because it is too commonplace, so for a long time, things like tall pastries, cakes, and even puddings have not been associated with sweet potatoes. Not to mention those sweet potatoes that are thrown out of the soil in the vegetable market or just thrown from the fields, it is really difficult to be elegant in their soil and ugly appearance.
Now get ready to let the sweet potato monarch in your hand stand up for a big battle

Ingredients

150g Low-gluten Flour
(Rong) 180g Sweet Potato
1 piece Yolk
100g Unsalted Butter
20g Milk Powder
40g Caster Sugar
1g Salt
1 tsp Shimizu
a little Black And White Sesame

Sweet Potato Sesame Crisp Biscuits

1. Do the preparatory work first. Peel the sweet potatoes, steam or boil them, and then grind them into mashed sweet potatoes for later use. Use butter that has just been taken out of the refrigerator and cut into small pieces.

Sweet Potato Sesame Crisp Biscuits recipe

2. Pour the butter cube into the mixture of flour and milk powder, knead and knead it with your hands, so that the butter and flour are fully blended to become this kind of cornmeal.

3. Then add the sugar and salt, mix well, then pour in the mashed sweet potatoes, and continue to mix well with a spatula.

4. Knead the mixture into a dough. If you are afraid of sticky hands, put it through the fresh-keeping bag, and then put it in the refrigerator for 30 minutes. This is to prevent sticky hands when you are rolling. After it has been refrigerated, pat it flat with a layer of plastic wrap.

5. A layer of plastic wrap is placed on the surface, and a rolling pin is used to roll the dough into a sheet with a thickness of about 0.5 cm.

6. Then cut into strips about 1.5 cm wide, and place them on a baking sheet lined with greased paper. It is recommended to cut one piece and place one on the baking tray. If it is cut, it will not move, it will stick to the bottom easily. After everything is set, mix an egg yolk with a teaspoon of water and mix thoroughly, brush on the surface of the noodles, and then sprinkle with black and white sesame seeds for decoration.

7. Preheat the oven up and down to 170 degrees, then put the middle layer to bake for about 25 minutes, and the surface will turn golden brown. After baking, let it cool, you can set up a shelf~~~