Ingredients
Purple sweet potato puree ( 180g ) | Yeast ( 2 grams ) |
Flour ( 250g ) | Perilla seeds ( 50g ) |
White sugar ( 70 grams ) | Cooking oil (appropriate amount) |
Flour ( appropriate amount ) |
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1.Put yeast into the purple sweet potato puree and stir to dissolve the yeast.
2.Pour in the flour.
3. Knead into a dough of moderate hardness and let it rise for half an hour and set aside.
4. Pour the fried perilla onto the noodle table and use a rolling pin Crushed.
5.Put in a little flour.
6.Put in the sugar.
7. Stir evenly and the perilla filling is ready.
8. Roll out the purple sweet potato dough into a dough, add flour and cooking oil , the ratio of flour and cooking oil is 1:1.
9. Mix the flour and cooking oil evenly and spread it on the dough.
10. Fold the dough from bottom to top.
11.After cutting the dough, pinch the mouth of the dough tightly and push the four corners to Fold in half in the middle.
12. Roll out the folded dough into dough and put purple Suzi stuffing.
13.Wrap the perilla seed filling.
14.Press into small cakes and flatten them with a rolling pin
15. Heat the oil in the pan and put the cookies in the pan.
16. Fry until both sides are golden brown.
17. Freshly baked shortbread, crispy on the outside, soft on the inside, sweet tasty.
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