crispy sweet potato cake
Raw materials: 500g sweet potato, 250g low-gluten flour, 10g baking powder, 20g sugar, 250g water, 20g lard (salad oil).
Preparation method: (1) rinse, peel and slice sweet potatoes for use. (2) put the noodles in a basin, add sugar and baking powder, make a paste, and then put the lard into a thick paste. (3) use chopsticks to clip sweet potato chips into the paste, stick and paste into a warm oil pan and deep-fry until golden brown. Features: crispy skin, tender, sweet and palatable.
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Low sugar preserved sweet potato
1, raw material selection: sweet potato varieties are divided into sweet and starch varieties, potato skin and meat colors are various, such as red, white, yellow, purple, gray and so on. Processing preserved sweet potato should choose sweet potato varieties with high starch content and low moisture content, especially sweet potato pieces with fresh, smooth, plump, moth-free and non-rotten skin, and yellow meat or red meat varieties are preferred. 2. Cleaning and peeling: Rinse the selected potato pieces with clean water, peel off the potato skin with a stainless steel knife, and cut into potato chips with a thickness of 5 cm.
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Processing technology of 4 kinds of sweet potato products
1. Sweet potato pastry. Add proper amount of sweet potato starch to adjust the humidity, rub it into a long tube-shaped powder ball with a diameter of 4cm and put it into a steamer and steam for 40 minutes for 60 minutes. Smear the cooled cooked powder ball evenly with amaranth and other pigments, spread it in a dustpan, cut it into slices until it doesn't stick to the knife, and then dry. Deep-fry the dried potato chips in a frying pan until they expand and crisp. According to the proportion of 0.7 kg ~ 0.8 kg sugar per kilogram of fried potato chips, dissolve the sugar in a small amount of water and boil until the sugar drops into cold water to form beads. Put the sugar while it is hot
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