How to make sweet potato snacks: Kuaishou Dried Sweet Potatoes

Ingredients: 500 grams of sweet potatoes.

Method:

1. Wash the sweet potatoes, peel them, and cut them into long strips as thick as your thumb.

2. Take a flat plate, place the sweet potato fries in a single layer on the plate, put it in the microwave, and use high heat for 6 minutes.

3. Take it out, turn it over one by one, then cook on high heat for 5 minutes, then take it out.

Tips: The power of the microwave oven varies, so you can control the time yourself. A complete recipe of sweet potato snacks: Roasted sweet potatoes

Ingredients: Two red sweet potatoes.

Method:

1. Wash the sweet potatoes and place them on a baking sheet lined with tin foil.

2. Place in the middle rack of the oven and bake at 200 degrees for about 60 minutes, until the sweet potatoes ooze sugar juice.

Tips:

1. Choose smaller sweet potatoes, otherwise the baking time will be too long and electricity will be consumed.

2. The size of the sweet potatoes should be even, otherwise some will be cooked and some will not;

3. When roasting sweet potatoes with a grill, a baking sheet should be placed underneath. , to prevent juices from flowing into the oven. A complete recipe of sweet potato snacks: sweet potato chips

Ingredients: some sweet potatoes, a little sesame, and some orange peel.

Method:

1. Steam the sweet potatoes with the skin on. You can peel them, but I personally feel that they are not fragrant without the skin.

2. Peel and stir after cooking.

3. When processing sweet potatoes, you can prepare to cut the orange peel into the smallest pieces. Mix the sesame seeds together and stir evenly.

4. Add the steamed sweet potatoes, mix them together, and stir evenly.

5. Prepare clean gauze and lay it on the board. Smooth the mixed sweet potato puree on the gauze. The thinner the better.

6. Completely dry the spread sweet potato puree, then take off the gauze and cut it into two-thirds of the palm size.

7. Deep-fry as much as you like. Pay attention to the heat. Don’t make it too hot as it will burn easily. A complete recipe of sweet potato snacks: sesame sweet potato crispy strips

Ingredients: 150g sweet potato puree, 150g low-gluten flour, 90g butter, 50g sugar, 2g salt, 1 egg yolk, 1 large water Spoon black and appropriate amount of white sesame seeds.

Method:

1. Cut the sweet potatoes into cubes and steam them, mash them into a puree with a fork, and let cool for later use.

2. Cut the butter into small pieces and add it to the low-gluten flour. Use your hands or a fork to mix the butter and flour into a powder like sand. Be careful not to let the butter melt.

3. Add salt, sugar and sweet potato puree and mix well to form a dough. Let it rest for about 15 minutes and set aside.

4. Put the dough into a plastic bag and roll it into a rectangular sheet about 3mm thick.

5. Brush the surface with a layer of egg yolk liquid, sprinkle black and white sesame seeds evenly, and cut into long strips.

6. Arrange them neatly on baking paper, put them in an oven preheated to 170 degrees, and bake for about 25 minutes. Do not take them out immediately after baking, and leave them in the oven to simmer until they are completely cool.

Tips:

1. When mixing butter and flour, use a fork to reduce excessive melting of the butter due to the temperature of your hands.

2. When rolling out the dough, put it in a plastic bag or put a piece of plastic wrap on the surface to prevent the dough from sticking.

3. Each oven has different firepower, so the baking time can be adjusted accordingly.

4. Leave the baked crispy strips in the oven to cool, which can further dry out the excess moisture in the dough. If it is still soft after being completely cooled, it means that the baking time is not enough and more moisture is retained. You can return it to the oven and bake it at 150°C for a few more minutes until it becomes crispy after cooling.

5. After the crispy bars are cooled, they should be stored in a sealed jar to maintain the crispy texture.

A complete recipe of sweet potato snacks: sweet potato low-sugar biscuits

Ingredients: 120 grams of sweet potatoes (55 grams left after sifting), 100 grams of low-gluten flour, 40 grams of butter, 25 grams of powdered sugar, and one egg yolk.

Method:

1. Cut the sweet potatoes into thin slices, cover them, put them in the microwave and heat until cooked.

2. Sieve them through a sieve. , the sifted sweet potato puree will taste better.

3. Sieve the low-gluten flour. If it is not sifted, the flour will easily clump.

4. Cut the butter into pieces and soften at room temperature.

5. Then add powdered sugar and beat with a whisk.

6. Add an egg yolk and continue to beat.

7. Add the sifted sweet potato puree and mix evenly.

8. Pour in the sifted flour and mix it into a dough. Don’t make it like making bread, as gluten will come out easily. Press down to form a ball.

9. Put it in a plastic bag and use a rolling pin to press it into a 0.4 cm sheet. After pressing it, use a ruler to shape it into a rectangle, and then put it in the refrigerator for 30 minutes to give the dough a rest. time.

10. After taking it out, tear off the fresh-keeping bag, use a mold to press out the biscuit shape, and use a fork to poke some small holes on it.

11. Place all the cookies flat on the baking sheet, leaving some distance around them. Preheat the oven to 175 degrees, middle layer, for about 20 minutes.

Tips:

1. Butter is not easy to soften in winter. It's very easy if your home has heating and air conditioning. So you decide how to soften it based on the temperature of your room temperature.

2. It is not recommended to knead the biscuit dough. It is better to press it. The kneaded dough will taste too hard.

3. Some friends said that I don’t want to use butter. The taste of butter and plants is completely different. Cookies with butter are generally crispy. The vegetable oil biscuits are crisper and harder. So before you consider which biscuit to make, first think about the taste of the biscuit you want to make. They are not substitutes for each other.