Sweet potato crisp

Low gluten flour 175 grams	sugar 40g
Butter 80g	Eggs 3
Whole cream milk powder 30g	Coconut 30g
Sweet Potato 2	Condensed milk 10g

How to make sweet potato crisps

Step 1

After the sweet potatoes are steamed, add condensed milk, butter, and white sugar, mash and sieve to make sweet potato puree and set aside;

Step 2

Butter softens to a paste at room temperature;

Step 3

Add sugar and beat until feathery;

Step 4

Add egg yolks/eggs in three batches and beat. Adding whole egg liquid will make the texture not as crispy as egg yolks but still delicious;

Step 5

Sift in flour and milk powder and mix into a dough;

Step 6

Knead into a ball;

Step 7

Add grated coconut and knead into a ball;

Step 8

Roll out into a rectangular sheet with a thickness of 0.5 cm;

Step 9

Add sweet potato puree and roll into balls;

Step 10

Cut into small pieces;

Step 11

Slightly rounder;

Step 12

Bake in the oven at 160° for 20 minutes;

Step 13

The Thanksgiving desserts are ready, let’s come together 778~ Sweet potato crispy cooking tips