Sweet Double Potato Pie

Overview

I have always loved eating sweet potatoes, so there are not too many sweet potatoes for baking. On the contrary, there are more purple potatoes. I happened to be blessed with a digital scale, butter and three pie molds respectively. Haha, the three in one were consecrated. In fact, making the pie is quite time-consuming and requires refrigeration (or freezing process) in the middle; so I want to use the refrigeration time to make another toast so that I can have breakfast the next day. The pie mold this time was made of very thick material, so I put it directly on the grill when baking, thinking that it would be better heated this way. When three large and small pies were baked, I was shaping the bread, so I asked the person to help take the baked pies out of the oven, but the old man didn't know the balance. Okay, the two small pie molds clanked directly from under the grill to the ground. As soon as one side of the big pie landed on the heating tube of the oven, the burnt smell came out immediately. When I heard this sound, my head exploded with a bang. It was over, it was over, and all the hard work I had done was ruined! After working hard to clean up the mess, I was pleasantly surprised to find that the remaining large mold was okay except for a little burnt. After a little processing, I took a few photos of the finished product and handed in the homework first~~~

Tags

• baking
• children
• afternoon tea
• butter
• clear water
• condensed milk
• low gluten flour
• purple sweet potato
• sweet potato
• white sugar
• salt

Ingredients

Steps

1. 1 Prepare all the ingredients and molds. Peel and wash the sweet potatoes and purple potatoes in advance, then steam them and press them into puree for later use

   

2. 2 Cut butter into small pieces and soften

   

3. 3 Beat until smooth, then add salt and sugar

   

4. 4 Sift in low-gluten flour and knead into small particles

   

5. 5 Add water little by little and stir with chopsticks while adding, until all the water is absorbed into a pimple shape. Do not knead with your hands at this time

   

6. 6 Chill the mixed dough in the refrigerator for about an hour

   

7. 7 Take out the refrigerated dough, roll it out on the pie plate, roll it with a rolling dough, cut off the excess dough, and make the other 2 pieces in sequence

   

8. 8 Poke some holes in the bottom of the pie plate with a fork to prevent the bottom from swelling when baking

   

9. 9 Put some beans in the pie plate, put it in the middle rack of the oven: 180 degrees, and bake for about 15 minutes

   

10. 10 At this time, prepare the double potato filling, melt the butter into liquid

    

11. 11 Use the same method to make the purple sweet potato into a smooth purple sweet potato filling

    

12. 12 To sweet potato puree: add 2 tablespoons of condensed milk, 25 grams of butter liquid and appropriate amount of water, stir into a smooth sweet potato filling

    

13. 13 Put them into two piping bags

    

14. 14 At this time, the pie crust is also baked. Take it out and squeeze in the sweet potato filling and purple potato filling

    

15. 15 Place in the preheated oven on the middle and lower floors: 180 degrees, upper and lower heat,

    

16. 16 Bake for 25~30 minutes

    

17. 17 Pair it with a cup of coffee and enjoy a sweet afternoon tea