Purple sweet potato cheese tart
2 purple sweet potatoes.
Ingredients:
Pi crust: 100 grams of cake flour, 40 grams of butter, 35 grams of water, 10 grams of fine sugar.
Pie filling: 100g milk, 60g light cream, 50g cream cheese, 1 egg, 50g caster sugar, 25g cake flour, 1 tsp lemon juice, 50g purple sweet potato puree .
Purple Sweet Potato Cheese Tart
Purple Sweet Potato Mont Blanc
Ingredients: 500g purple sweet potato (sweet potato, sweet potato), 80ml light cream, 40g butter, digestive The cake is about 76 grams (this is the purple sweet potato Mont Blanc used to make the Mont Blanc cake base. If you like, you can put more cake, but the butter should also be increased accordingly)
Purple sweet potato (sweet potato, sweet potato) ): About 2 to 3 sticks of medium size, more or less doesn’t matter
Light cream: About 1/3 of the box is used for this kind of packaging
Butter: You can use it as you like Add, so that the digestive biscuits can be mixed evenly
Digestive biscuits: about 4 packets (2 pieces per small packet, max. 8 pieces)
Method: Steam the sweet potatoes in advance , then start making: 1. Melt butter over water (put butter in one bowl and place it in another large bowl with hot water)
Purple sweet potato delicacies (7 photos) 2. Crush digestive biscuits
3. Mix the crumbled digestive biscuits and melted butter evenly
4. Cover the cake mold (I used a small round lunch box) with plastic wrap and put the mixed biscuits Spread the broken pieces in and flatten them
5. Peel the steamed sweet potatoes and press them into mashed potatoes
6. Beat the light cream
7. Mashed potatoes and Mix the whipped cream until no more white cream is visible
8. Add the mixed mashed potatoes into the mold just covered with digestive biscuits, fill it tightly and press it flat
9. Invert the mold and remove the plastic wrap (the upper layer you see here is actually the bottom of the cake, and you need to invert it again to make it underneath)
Purple Sweet Potato Oatmeal and Tremella Porridge
Ingredients: purple sweet potato, white fungus, oatmeal, rice. Purple sweet potato and white fungus porridge accessories: pear juice, rock sugar, mineral water.
Method: 1. Soak white fungus for one hour in advance, wash it, tear it into pieces, and put it in a pressure cooker.
2. Peel and wash the purple sweet potato, cut into 1cm square cubes, and put into the pot.
3. Wash the rice and oatmeal and put them into the pot.
4. Pour in enough mineral water, add a large piece of pear juice and rock sugar, cover the pot, close the pressure limit valve, bring to high heat and then reduce to low heat for 20 minutes. [3]
Purple sweet potato syrup
[4] Ingredients:
3 small purple sweet potatoes, 1 small piece of ginger, and about 1 piece of brown sugar Case
Preparation work: Peel and cut the sweet potato into dices, beat the ginger into flat pieces
Steps:
1. Put the sweet potato dices and ginger into the rice cooker, and add an appropriate amount of water
2. Boil for about 20-30 minutes. When it is almost ready, add brown sugar (you can shorten the time appropriately if you don’t want the sweet potato to be too powdery)
3. After the sugar melts, the sugar water will be OK. La[5]
Purple Sweet Potato Crisp
Ingredients
200 grams of all-purpose flour, 40 grams of sugar, 60 grams of butter, add an appropriate amount of warm water until it becomes soft. Dough. Pastry: 120 grams of all-purpose flour, 60 grams of salad oil. Filling center: 3 purple sweet potatoes, 150 grams of cream cheese, 15 grams of milk powder, appropriate amount of sugar (purple sweet potatoes already have a certain sweetness, so sugar can be added according to your preference of sweetness and crispness of purple sweet potatoes).
Method
1. I basically use a food processor to mix the oily pastry, and divide each into 8 equal parts (it feels a bit bigger this time, so I will divide it into 10 parts in the future) It should look better).
2. Wrap the pastry in the dough, press it flat and roll it out evenly, roll it up and place it. Then roll in the opposite direction.
3. After two operations, cut it in half, flatten it into a dough, and then you can stuff it. To make the stuffing, steam the purple sweet potatoes, peel them, and mix evenly with other ingredients.
4. I made it in the shape of shredded coconut crispy cake, dipped the surface in egg white and wrapped it in shredded coconut. I also made an egg yolk puff shape and brushed the surface with egg yolk liquid. Preheat the oven to 18 degrees and bake for 20 minutes.
Contraindications
1. Purple sweet potato contains oxidase, which is easy to produce gas. Eating too much will cause bloating, hiccups and farting.
2. Purple sweet potato has high sugar content. Eating too much can stimulate the secretion of gastric acid and make people feel heartburn.
3. People with dampness blocking the spleen and stomach, qi stagnation and food accumulation should eat with caution.
4. Avoid eating purple sweet potatoes alone. You should eat them with high-quality protein foods for more comprehensive nutrition.
5. Avoid eating it raw. Purple sweet potatoes must be cooked thoroughly before eating, because the starch grains are difficult to digest without being destroyed by high temperatures.