Purple Sweet Potato Puffs

Overview

My daughter likes puffs so much. She made it successfully the first time she made it. She squeezed in cream. She has never forgotten it. The puffs I made this time were made with purple sweet potato mixed with condensed milk instead of cream, which is also good. Purple sweet potato is also called black potato (purple sweet potato). The flesh of the potato is purple to deep purple. In addition to the nutrients of ordinary sweet potatoes, it is also rich in selenium and anthocyanins. It contains about 20% protein, including 18 kinds of amino acids, which are easily digested and absorbed by the human body, including 8 kinds of vitamins such as vitamin C, vitamin B, and vitamin A, and more than 10 mineral elements such as phosphorus and iron. More importantly, it contains a large amount of anthocyanins with unique effects and high medicinal value. Anthocyanins have preventive and therapeutic effects on more than 100 diseases. Anthocyanins are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals. Add nutritious purple sweet potato, you won’t be afraid of getting fat or getting angry, haha. Ingredients: 100g cake flour, 160g water, 70g corn oil, 1 tsp soft sugar, 1/2 tsp salt, 3 eggs. Filling: 300g purple sweet potato puree, appropriate amount of condensed milk

Tags

• baking
• children
• cake
• breakfast
• beginning of spring
• clear water
• condensed milk
• corn oil
• egg
• low gluten flour
• purple sweet potato puree
• soft white sugar
• salt

Ingredients

Steps

1. 1 Prepare the ingredients first.

   

2. 2 Beat the eggs and sift the flour.

   

3. 3 Measure 160 grams of water into a small pot, add sugar, salt, and corn oil and bring to a boil.

   

4. 4 Add the low flour and stir quickly until there is no dry powder and there is a film on the bottom of the pot but it does not stick to the pot.

   

5. 5 When the batter is cool enough that it is not hot to the touch, add the egg liquid, add a little first, mix well until absorbed, and then pour in the next time. (You cannot pour it all in, see step 6)

   

6. 6 Pour in the egg liquid and mix evenly while pouring. The batter will become smoother and smoother. When the batter is lifted up and it forms an inverted triangle, there is no need to pour in the egg liquid. And the batter will not flow.

   

7. 7 Pour the mixed puff batter into a piping bag. Preheat the oven to 180 degrees, with upper and lower heat.

   

8. 8 Pour into baking pan, leaving enough space in between. Bake in oven for 20 minutes.

   

9. 9 When baking puffs, you can peel and steam the purple sweet potatoes, add an appropriate amount of condensed milk and mix well.

   

10. 10 After baking the puffs, wait three to five minutes after the oven stops heating before opening the oven door and taking out the puffs.

    

11. 11 Cut small slits into the puffs and squeeze in the purple sweet potato puree.