Purple Sweet Potato Long Shortbread

Overview

I wonder how diners feel about food? Anyway, for the editor, beautiful and generous food will greatly arouse his appetite! Chinese people always say that cooking should be delicious, delicious and delicious, but this is still the case in the world of baking. Compared with our Chinese cuisine, Western pastry has extremely complex and rigorous requirements in terms of color requirements, recipe proportions, baking techniques, time and even the preservation of the finished product. Therefore, the life of shoddy products seems to be gone forever. Even if we go to a coarse grain store now, we will find that the packaging of coarse grains is so delicate and beautiful. After all, with the progress of society, people's eating habits and dietary concepts will gradually change. During this period, we might as well slowly learn to change to an aesthetic diet! The purple sweet potato long shortbread introduced next by the editor draws on the advantages of this aspect. After weighing the pros and cons, the long shape makes it appear noble and graceful; the light purple color makes it lively and cute; and the random placement makes it a rare and beautiful aftertaste of our shared time with Western pastries. Then come and learn how to make it with the editor!

Tags

• baking
• pasta
• children
• breakfast
• cake
• fast food
• cake flour
• decorative powdered sugar
• decorative purple sweet potato starch
• egg white
• egg yolk
• purple sweet potato starch
• fine sugar

Ingredients

Steps

1. 1 Ingredients: Egg yolk: 1, egg white: 1, fine sugar: 25g, low-gluten flour: 20g, purple sweet potato powder: 5g, decorative sugar powder: appropriate amount, decorative purple sweet potato powder: appropriate amount

   

2. 2 Preparation: 1. Beat the egg yolks first and set aside

   

3. 3 Beat egg whites into a foam, add fine sugar and beat together until a small hook can be pulled out when the egg beater is lifted (wet foaming)

   

4. 4 Add the beaten egg yolk to the beaten egg white and stir evenly from top to bottom (do not stir in circles)

   

5. 5 Sift in the low flour and purple sweet potato flour and mix well with a spatula

   

6. 6 Put the batter into a piping bag, pipe it onto a baking sheet lined with greaseproof paper, and pipe it out into a 11cm long strip

   

7. 7 Squeeze a layer of powdered sugar onto the surface and bake in the oven at 180 degrees for 8 minutes until the surface of the shortbread is golden brown. Then lower the temperature and bake at 120 degrees for 15 minutes

   

8. 8 After the baked shortbread has cooled, use a mesh sieve to sift a layer of powdered sugar on the surface, and then sift a layer of purple sweet potato flour as decoration

   

9. 9 Done

   

10. 10 ..