Purple Potato Crisp forceful

Published Nov 13, 2022 at 11:16am ET


Purple Potato Crisp forceful

The bean pastry made last time was basically given to my mother, but my husband didnt eat a few. He clamored for me to make some more for him. How boring it is to always do the same thing. With a little change and a little material, you can make refreshments that feel totally different. This method is basically the same as the bean paste crisp. The purple potato paste is added to the crisp. In the last step, the rolling method is slightly changed, and the others can be completely copied. Ingredients: (22 in total) Water and oil noodles: flour 200g, salt 2g, sugar 20g, vegetable oil 60g, clear water 95g crisp: flour 90g, corn starch 30g, vegetable oil 70g, purple potato paste 40g stuffing: homemade sweet bean paste, purple potato paste

Food Material List

  • 1 flour 290g
  • 2 corn starch 30g
  • 3 sugar 20g
  • 4 Vegetable oil 130g
  • 5 water 95g
  • 6 salt 2G
  • 7 Purple potato puree 40g

Operational steps

  • 1 Cut purple potatoes into small pieces and steam over medium heat for 15-20 minutes.
    Purple Potato Crisp
  • 2 Peel steamed purple potatoes.
    Purple Potato Crisp
  • 3 Roll purple potatoes on a sieve with a spoon.
    Purple Potato Crisp
  • 4 The mud under the screen can be scraped off, so that purple potato mud is more delicate.
    Purple Potato Crisp
  • 5 Retain 40 grams of purple potato paste and add to the oil. Mix the rest with sugar and knead into a ball. Bean paste filling is also kneaded into balls for reserve.
    Purple Potato Crisp
  • 6 Wake up 15 minutes with water, oil and dough covered with fresh-keeping film.
    water and oil surface: flour 200g, salt 2g, sugar 20g, vegetable oil 60g, clear water 95g
    Purple Potato Crisp
  • 7 Wake the crisps and dough up for 15 minutes with a plastic wrap.
    Crisps: 90 grams of flour, 30 grams of corn starch, 70 grams of vegetable oil and 40 grams of purple potato puree
    Purple Potato Crisp
  • 8 The two waking surfaces are divided into small parts of the same size.
    Purple Potato Crisp
  • 9 Take a portion of oil and water and roll it into thin sheets.
    Purple Potato Crisp
  • 10 Put in the crispy.
    Purple Potato Crisp
  • 11 Pack well.
    Purple Potato Crisp
  • 12 Roll it into a bovine tongue.
    Purple Potato Crisp
  • 13 Roll in rolls and cover with plastic wrap. Wake up for 15 minutes.
    Purple Potato Crisp
  • 14 Roll it into a bovine tongue.
    Purple Potato Crisp
  • 15 Roll up again. Cover the film and wake up for another 15 minutes.
    Purple Potato Crisp
  • 16 The wake-up roll is cut in the middle.
    Purple Potato Crisp
  • 17 Cut up.
    Purple Potato Crisp
  • 18 Press it into thin slices.
    Purple Potato Crisp
  • 19 Turn it over and put in the bean paste filling.
    Purple Potato Crisp
  • 20 Push it up with your forefinger and thumb.
    Purple Potato Crisp
  • 21 Round it with your hands after wrapping.
    Purple Potato Crisp
  • 22 Preheat the oven 180 degrees and bake for 20 minutes.
    Purple Potato Crisp

Tips

1. Do not peel purple potatoes when steaming. Peeling and steaming will increase the moisture content of purple potatoes and affect the crispness effect.
2. When rolling the face blank, a fresh-keeping film can be laid on it to make rolling smoother and cut the non-stick rolling pin.
3. Purple potato puree and oil still have small particles, which can be seen in the finished photos. The use of purple potato flour should not be a problem.
4. Only eat it after it is cooled can it be crisp to the effect of slagging.

Layering effect is not ideal, the color is lovely. Speaking of taste, my husband and I agree that purple potato filling is not as delicious as bean paste filling.

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Healthcare food category

Lunch, Oven recipes, Snack, Meat 1, Cook, Fresh, Seafood, Sweet, Creative dishes, Qiyu temperament, Healthy


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