My daughter likes sweet potatoes very much, but she thinks that if she doesn't eat them for a few days, she will let me buy them when she goes to the market with me to buy food. I just bought some at the weekend and steamed them in a rice cooker when I came back to wash them. After eating the remaining two or three, I think of crispy sweet potatoes and sesame seeds cooked by my mother when I was a child. In fact, we call it crispy snacks. I improved my mother's method and baked them in the oven instead of in the pot. It was super easy and crisper.
Composition details
Sweet potato, cake powder, eggs, powdered sugar, white sesame seeds.
1. Prepare raw materials, steam and peel sweet potatoes.
2. Put the sweet potato into a container, add the powdered sugar, and press it into a paste with a spoon, or press it into a paste with a mashed potato tool.
3. Beat in 2 eggs, each shell is about 60g.
4. Add cake flour or medium gluten flour to make dough.
5. Knead into long strips and cut into pills.
6. Take a dose and cover it with sesame seeds, then roll it into thin slices, as thin as the dumpling skin. If you feel less sesame seeds during the rolling process, continue to cover both sides with sesame seeds before rolling, so that the baked sesame seeds will be crisp and will not drop sesame seeds.
7. All sesame slices are rolled, put into a baking tray and covered with tin foil.
8. Preheat the oven to 170 degrees in advance, put the baking tray in the middle layer, bake at 170 degrees for 20 minutes, take it out halfway, turn it over and continue baking. Remember to observe the baking situation in the oven in the last few minutes to avoid burning.
9. Take out the baked sweet potatoes and sesame seeds and air them a little, which is a super crispy snack.