Purple potato chips

Published Mar 23, 2022 at 14:16pm ET

Purple potato chips

Food Material List

1 Strong flour 160g
2 Low-gluten flour 40g
3 Instant yeast powder 2.5G
4 Berry sugar 32g
5 salt 2.5G
6 Whole egg 20g
7 milk 108G
8 Unsalted Butter 20g
9 Purple potato puree 100g
10 Powdered sugar 30g
11 Unsalted Butter 20g
12 custard cream
13 Crisp pine kernels

Operational steps

1 Mix high-gluten flour, low-gluten flour, instant yeast powder, fine sugar, salt, whole egg and milk (sugar, salt, instant yeast powder separately) first with slow stirring, then with medium stirring to slightly smooth shape. Add salt-free butter, stir in slowly, then stir at medium speed to form a smooth and ductile dough (pull out the hand film).
2 The dough was put into the container and covered with a fresh-keeping film. The dough was fermented for about 80 minutes.
3 When the dough is basically fermented, make purple potato stuffing. Peel purple potatoes and steam them. Roll the dough stick into mud, add sugar powder and salt-free butter while hot, and mix well. Keep cool and stand by.
and make Casta sauce to cool. For details, see the recipe: https://www.undirect.com/cookbook/80933.html
for crisp and loose granules: https://www.undirect.com/cookbook/81278.html
4 After basic fermentation, the dough was taken out of the exhaust gas, rolled and covered with fresh-keeping film, and relaxed for 15 minutes.
5 Roll the loose dough into a rectangular shape about 35 cm in length and 20 cm in width. After turning over, cover 1/2 area with purple potato filling. (If sticky when rolling, a little starch can be sprinkled to prevent sticking)
6 Cover the unfilled part with the filling and press it tightly.
7 Slightly trimmed, cut into 6 equal strips.
8 Take a long strip, pinch the ends with two hands separately, then elongate slightly, twist the hands in opposite direction, then fold and wrap them together, put them on a baking tray, put them in a warm and humid place and ferment for about 30 minutes.
9 At the end of the fermentation, the surface is brushed with egg liquid. Squeeze the Casta sauce into a zigzag shape and sprinkle with a proper amount of crispy pine decoration. Put it in a preheated oven and bake at 180 C for about 15 minutes.

Tips

Preparatory materials: 6 production quantities.
Casta sauce and purple potato paste need to be prepared before cooling

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