Sweet potato pie shuangli


Sweet potato pie shuangli

In the market, I saw sweet potatoes sold. I left home for a long time. I havent eaten them for a long time. So I bought two catties and stored them at home. Sweet potatoes, in my hometown called ginseng potatoes, also known as sweet potatoes, it is a little similar to Huaishan, but sweet potatoes taste sweet, cooked with milk to eat a little light cream taste. I seldom buy snacks for my little potato friends, but mostly make them by myself. This sweet potato pie is delicious. My little potato friends like to eat it. If you dont control it, you may have to finish it. There are 9 flower egg tart moulds. The mashed sweet potatoes and milk were not used up. The remaining three small cups were put directly into the cup and refrigerated before eating. They were served as afternoon tea for the little potato friend.

Food Material List

  • 1 butter 60g
  • 2 Powdered sugar 15g
  • 3 milk 100ml
  • 4 Cake powder 80g

Operational steps

  • 1 Food preparation: sweet potato, sugar powder, sugar, fermented butter, cake powder. The milk was not patted.
    Sweet potato pie
  • 2 Clean the sweet potatoes, put them in the pot, add the water without sweet potatoes, cook them, pick up the spare.
    Sweet potato pie
  • 3 Fermented butter is sliced and placed in a clean basin. Soften at room temperature.
    Sweet potato pie
  • 4 Sift the cake flour.
    Sweet potato pie
  • 5 Add sugar powder to softened butter.
    Sweet potato pie
  • 6 Whip the butter for a few seconds without beating.
    Sweet potato pie
  • 7 Add 100 milliliters of milk twice, whisk eggshells for a few seconds, and mix milk and butter evenly.
    Sweet potato pie
  • 8 Add cake powder.
    Sweet potato pie
  • 9 Cut the flour and butter with a silica gel scraper until there is no dry powder.
    Sweet potato pie
  • 10 Move the dough to the kneading board, slightly dough, wrap the bag and refrigerate for 20-30 minutes.
    Sweet potato pie
  • 11 When the pie is refrigerated, make pie stuffing: peel the sweet potatoes and knead them into a cooking cup. Add 100 ml milk.
    Sweet potato pie
  • 12 Whip the batter of milk and sweet potatoes for 2 to 3 times in 2 grades. Whip for a few seconds each time until slightly smooth. Cover with fresh-keeping film and put it in the refrigerator for refrigeration.
    Sweet potato pie
  • 13 Preheat oven, 180 degrees, fire up and down. Take out the dough and roll it thin through the plastic film.
    Sweet potato pie
  • 14 Use pattern egg tart mold to print the skin of the pie.
    Sweet potato pie
  • 15 Turn the die with your thumb and gently attach the pie to the bottom and inner wall of the die.
    Sweet potato pie
  • 16 When all is done, fork small holes in the bottom.
    Sweet potato pie
  • 17 Put the mould into the endless baking pan and put it in the oven, 180 degrees, fire up and down, the penultimate layer.
    Sweet potato pie
  • 18 Bake the peel for about 8-10 minutes and remove it.
    Sweet potato pie
  • 19 Remove the chilled sweet potato stuffing. Place the tapestry bag in a high cup. Pour two-thirds of the sweet potato fillings into the tapestry bag and seal the closure.
    Sweet potato pie
  • 20 Cut a small opening at the tip of the mounting bag. Squeeze a suitable amount of sweet potato filling into the pie concave. Continue to put it in the oven and bake for 15-20 minutes. Pudding cup, cover and refrigerate the remaining sweet potato fillings.
    Sweet potato pie

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Healthcare food category

Refreshing, Oven recipes, Snack, Meat 1, Children


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