The Most Beautiful "purple Potato Cookies"

The Most Beautiful "purple Potato Cookies"

1. After the purple sweet potato is steamed, peel off the skin (if you want to cook quickly, you can peel and slice and steam), and weigh 100 grams.

2. Use a fork to press the purple sweet potato into a puree.

3. Put a mixer and 24 grams of water to make a puree.

4. Press the purple potato mash with a spoon and sieve (the process is a bit slow and requires patience).

5. Take 100 grams of sieved purple potato mash.

6. The butter is softened at room temperature.

7. Add powdered sugar and salt until the color turns white (don't beat it, it may eliminate lines if you beat it).

8. Add whipped cream and beat well.

9. Add the mashed purple potato and mix well with a spatula.

10. Sift the low-gluten flour and mix well.

11. Put the mixed batter into a piping bag (Sanneng 18-tooth cookie mouth is used, and the recipe is very squeezed).

12. After extruding the shape on the gold plate one by one, put it in the refrigerator for a while (preheat the Hai's oven at 170 degrees for 5-10 minutes).

13. Put it in the middle of the Hai's oven and bake at 160 degrees for 22 minutes (if the finished product is not hard enough, please put a baking tray on the bottom of the oven, and then adjust the upper and lower fire to 130 degrees and continue to bake for a few minutes).

Tips:

1. I squeezed two plates of recipes and baked them separately. Please increase or decrease the ingredients in the same amount as needed;
2. The powdered sugar is pure powdered sugar, I use powdered sugar that I polished myself with white sugar;
3. The temperature of the oven is different, adjust according to your own oven, and stare at the baking in the last few minutes;
4. The purple potato mash is sieved to make the finished product more delicate;
5. If you want the pattern to be clear and beautiful, put the baking tray in the refrigerator for a while after squeezing.