Raw materials: purple potatoes, cooked peanuts, almonds, cooked white sesame seeds
Seasoning: brown sugar, white sugar, soybean oil
Methods:
1, the cooked peanuts and almonds in a food bag, with a rolling pin crushed spare
2, will be cooked white sesame seeds, sugar, and mixed with peanuts and almonds
3, peeled and cut into thin slices (must be thinner). purple potatoes peeled and cut into thin slices (must be thinner, so more crispy)
4, the pot into the oil boiled to 5 into the heat, into the potato chips fried fish out of the oil, the oil will continue to burn to 8 into the heat, will be put into the potato chips to repeat the frying, fish out of the oil control to be used.
5, leave a little oil in the pot, add brown sugar (white sugar can also be) stir until the sugar dissolves, the potato chips into the rapid stir fry evenly (must be fast), into the mix of nuts in the crushed mix, plate can be. In your mouth, it is really sweet and crispy, excellent flavor.
Sweet potato tart (6-inch pie mold a quantity)
☆☆☆ sweet potato filling materials:
sweet potato 300 g, sugar 80 g, 25 g butter, egg yolks 50 g, 120 g light cream, lasagna crumbles (no can not be put)
Cinnamon tart crust materials:
butter 32 g, sugar 15 g, salt 0.5 g, egg wash 10 grams, 48 grams of flour, 2 grams of cinnamon
Top Decoration:
Purple potato chips, a little pectin and apricot jam, a little moisture-proof powdered sugar
Sweet Potato Filling Directions:
1 Thousand layers of puff pastry baked and crumbled and set aside.
3 In a saucepan, pour the light cream, add the sugar and lasagna crumbs and mix well.
4 Add the egg yolks and cook over low heat until thickened, stirring constantly while cooking to prevent the pan from sticking.
5 Add the diced sweet potato and butter prepared in advance.
6 Slightly toss, do not stir vigorously, so as not to destroy the integrity of the sweet potato, affecting the taste, put in a laminating bag standby.
Practice:
1 purple potato peeled and cut into thin slices, put in water to soak for a while, remove starch.
2 Drain and set aside.
3 soften butter at room temperature, add sugar, salt and beat until the color is white, slightly larger.
4 Add the whole egg mixture and whisk well, into a uniform cream frosting.
5 Sift in the medium flour and cinnamon with a rubber spatula and mix slightly.
6 Then use your hands to grasp and knead into a ball, wrapped in plastic wrap, and placed in the refrigerator to chill for more than 2 hours.
7 Sprinkle the board with flour and roll out the pita dough into a thin sheet, covered with plastic wrap to make it easier to roll out.
8 Put into a pie mold and shape, remove the excess perimeter, use a fork to poke holes in the surface, and let rest for 30 minutes or refrigerate for 1 hour.
9 Tower on the pressure of heavy objects, such as pebbles, beans, etc. can be, into the oven at 200 degrees bake 15-20 minutes, remove removed from the surface of the weight, together with the mold on a wire rack to cool slightly.
10 The sweet potato filling will be made in a spiral shape and squeezed on the surface, I squeezed two layers.
11 Place the drained chips on top and bake in the oven for 35-40 minutes.
12 Remove from the oven and brush with a mixture of pectin and apricot jam while still warm to bring back the color, and serve with a dusting of powdered sugar on the outside.
Tips:
*In order to make the filling taste better, the sweet potatoes used here should not be mashed, but diced, so that the sweetness of the sweet potatoes can be emphasized when mixed with the custard filling.
*The sweet potato must be cut into very small cubes, so that it can be put into a laminating bag and squeezed out more easily.
*When rolling out the tartare, cover the surface with a layer of plastic wrap to make it easier to roll out and less likely to crack.
*The filling used here is already cooked, but it tastes better after baking, allowing the sweetness of the sweet potatoes to fully penetrate into the tart.
*The potato chips on the top should be thinly sliced and soaked in water first to remove the starch, then baked for a crisper texture.
*Bake the surface of the surface of the purple chips will become white, normal phenomenon, brush layer of pectin can be, my pectin viscosity is not enough, so with the apricot jam mixed with the brush, if there is no pectin directly brush apricot jam can be, apricot jam contains a large number of pectin, the color is also lighter, before using the hot water in advance of the melting, it is easier to brush some.
Slice the chips thinly and keep them on a low heat until they are golden brown and crispy. Low heat can fry off all the water, so that it will be crispy. Do not use high heat!!!
You can soak them in salt before frying, or you can stir them with salt after frying
There is also the option of steaming them first, then cutting them into strips or slices, and frying them
This is quicker and saves on oil
Simple potato chips
Peel the sweet potatoes, cut them into slices
Next, throw them into the hot oil and fry them
The sweet potatoes can be fried in hot oil
The sweet potatoes go from light yellow to golden brown, and then they can be fried. light yellow to golden brown, you can drain the oil and serve
too hot when eaten on fire
could be left for a little longer will be soft, it will not be delicious
Although the use of more "powder" sweet potatoes, but the water content is still more
There is also a do not need to deep frying !!!!!!!!!
Non-fried, low-calorie, good flavor, not afraid to eat fat!
1. First of all, wash the potatoes, peel, cut into pieces, the thinner the better. Then rinse with water a few times, so that some of the starch can be washed out, reduce calories.
2. Put the rinsed chips into a pot and cook them, then add some salt, chicken essence and curry powder.
3. Drain the cooked chips, preferably on paper towels to absorb all the water.
4. Spread the chips on a large flat plate, one layer only, and without overlapping each chip.
5. After spreading, put the large flat tray into the microwave or oven for a few minutes and you're done!