Salad Purple Sweet Potato Crispy

Overview

How to cook Salad Purple Sweet Potato Crispy at home

Tags

• baking
• children
• afternoon tea
• fast food
• flour
• low gluten flour
• purple sweet potato filling
• purple sweet potato puree
• warm water
• white oil
• fine sugar

Ingredients

Steps

1. 1 Wash the purple sweet potatoes and cook them in the microwave. Or you can steam it in a steamer. Grind the cooked purple sweet potato into a puree while it's hot, take 200g, and prepare the sweet salad dressing.

   

2. 2 Add 20g of salad dressing and 20g of fine sugar to the purple sweet potato puree.

   

3. 3 Mix well to form filling. Divide into 10 portions and form into small balls.

   

4. 4 Take 75g of flour, add 20g of white oil and 18g of sugar. Add 62g warm water and knead into a smooth dough, forming an oily crust. Eat for half an hour.

   

5. 5 Add 50g of low-gluten flour to 25g of white oil, add a tablespoon of purple sweet potato puree and slowly knead into a ball to form a puff pastry and let it rest for half an hour.

   

6. 6 After half an hour, flatten the dough and wrap it in the pastry, then slowly close it and wrap it tightly.

   

7. 7 With the edge facing downwards, roll it into a rectangular shape. Approximately 25cm long and 15cm wide.

   

8. 8 Fold both ends of the dough inward, leaving a gap in the middle.

   

9. 9 Fold in half again.

   

10. 10 Turn it 90 degrees sideways and roll it into a rectangle.

    

11. 11 Repeat the above steps and fold in half, then let it sit for 20 minutes.

    

12. 12 After 20 minutes, roll it into a large thin rectangle.

    

13. 13 Roll up. Rub well.

    

14. 14 Divide into 10 even portions and adjust so that the cut side faces upward.

    

15. 15 Each piece is first flattened into thin slices and then filled with the prepared purple sweet potato filling.

    

16. 16 All wrapped up in turn. Close the mouth downward.

    

17. 17 Place in baking pan.

    

18. 18 Preheat the oven to 180 degrees, middle rack, for 20 minutes.