Purple potato pie mushy


Purple potato pie mushy

Food Material List

  • 1 Low gluten powder 220g
  • 2 High gluten powder 30g
  • 3 butter 40g
  • 4 Berry sugar 5g
  • 5 salt 1.5g
  • 6 water 125g
  • 7 Wrap butter in 180g
  • 8 Purple potato puree 100g
  • 9 whipping cream 65g
  • 10 Berry sugar 35g
  • 11 Whole egg juice Appropriate amount

Operational steps

  • 1 1. Mix flour with sugar and salt, soften 40 grams of butter indoors and add flour. Knead the dough in clear water.
  • 2 Roll the dough into a rectangular shape after 20 minutes of refrigeration. Place the butter slices in the center of the rectangular face. Turn the ends over and continue rolling into a rectangular shape. Then fold and refrigerate for 20 minutes. After removing, roll the rectangle again and fold it again. Repeat three times.
  • 3 Purple potatoes steamed and mashed into mud. Add 35 grams of fine granulated sugar and stir evenly. Add light cream in succession. Stir evenly in an egg beater.
  • 4 Thousand-layer crisp skin is rolled into a rectangular thin sheet with thickness of 0.2 cm. Several thin strips are cut out. Purple potato stuffing is evenly squeezed onto the thin sheet with a mounting bag, and the thin strips are woven into a network.
  • 5 Brush the whole egg liquid on the pie skin and let it stand for 20 minutes. Bake at 220 degrees for 20 minutes.
    Purple potato pie

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Healthcare food category

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