How to make purple sweet potato crisps

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  1.1.Prepare all the materials

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  2.2.Soften the butter, add powdered sugar and beat

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  3.3.After the color becomes lighter, add the egg liquid in batches and beat evenly p>

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  4.4.Add the sifted low-gluten flour and almond flour, and stir evenly p>

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  5.5.Hold it in plastic wrap and put it in the refrigerator for about 1 hour

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  6.6.Divide the filling into 50g portions



7.7.Knead the filling into strips of about 20CM

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  8.8.After the dough is refrigerated, divide it into 70g portions

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  9.9.Roll the dough into a long sheet.If it sticks, sprinkle a little low-gluten flour on the silicone mat to prevent sticking

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  10.10.Put the filling into the dough sheet, roll it up and knead it to make the thickness of the dough uniform

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  11.11.Use a scraper to cut into 2CM thickness

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  12.12.Brush with a layer of egg yolk before entering the oven, put it in a preheated 170-degree oven, and bake for 10 minutes

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  13.13.Take it out and brush it with egg wash again, sprinkle with sesame seeds, and bake for another 5 minutes.