The Layers are Distinct and The Dregs are So Crispy——purple Potato Crisps
1.
Mix all the ingredients of the shortbread into a shortbread
2.
Mix all the ingredients of the shortbread into a shortbread
3.
This is the kneaded meat crisp
4.
Cover the kneaded water, oily skin and shortbread with plastic wrap and relax for 30 minutes
5.
Divide the red bean paste filling into 27 grams each, and divide the loose water and oily skin and shortbread into 4 parts evenly
6.
Take a portion of the oily skin to wrap the shortbread, wrap it round, and close it down
7.
Roll out the wrapped shortbread dough into a long tongue
8.
Roll up from top to bottom, cover with plastic wrap and wake up for 15 minutes
9.
Roll out the tongue again, roll it up, and wake up for another 15 minutes
10.
The same is to be covered with plastic wrap
11.
Take a awake noodle roll and cut it from the middle
12.
With the cut side facing up, gently squeeze it with the palm of your hand, then roll it out with a rolling pin, and then wrap the filling
13.
Pinch the mouth tightly and put on the baking tray, put it in the middle of the preheated oven, 180 degrees, 25~30 minutes
14.
After the oven is out, I see a clear hierarchy
15.
Appreciation of finished products
Tips:
1: The oily skin should not be too dry after kneading, and it needs to be covered with plastic wrap when standing still
