Vegetable oil version purple potato crisp-You Are Foodie

By Elma
52

Vegetable oil version purple potato crisp

Main Ingredients

Purple mashed potato appropriate amount
milk 90 g
vegetable oil 60 g
salt 2 g
White granulated sugar 30 g
plain flour 200 g

Auxiliary Ingredients

vegetable oil 70 g
Low powder 150 g

Add purple potato paste and knead it patiently. Purple potato paste is not easy to knead. The dough just kneaded is not very smooth. Knead it after waking up for 30 minutes, and the dough will be quite smooth.

Step 1 . Add a piece of flour, salt and sugar into the water-oil noodles, mix them with vegetable oil, mix them with chopsticks, and then slowly add the milk. (Don't pour the milk in at once, leave a little bit, and then add it after seeing the softness and hardness of the dough.

Step 2 . Put the oil flour materials together and knead them into dough. Wake up for 20 minutes.

Step 3 . Divide the water and oil dough into 14 even small dough.

Step 4 . Divide the dough into 14 even dough.

Step 5 . Take a piece of oil-water dough and wrap it in a piece of oil-water dough, close it downward, and cover it with plastic wrap to prevent water loss. Wrap them all in turn.

Step 6 . Take a bag of dough and put it on the chopping board to flatten it and roll it into a tongue shape. Roll it up from one end and cover it with a plastic film to avoid water loss. Roll them all in turn.

Step 7 . Squeeze the dough again and roll it up.

Step 8 . Take a piece of dough in turn, flatten it and roll it into a circle. Wrap in the purple potato stuffing that has been divided in advance, and close it down and drain it into the baking pan.

Step 9 . Finished products are out of the furnace!

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