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A healthy blend of oats and purple potatoes: Oatmeal Purple Potato Cookies
Everyone must try these purple potato biscuits that are not only low in calories but also full of anthocyanins. Sisters and babies during the fat loss period can eat them. They are crispy and fragrant, and the more you chew, the more fragrant they become.
INGREDIENTS
Main Ingredients
- ·120g purple potato
- ·150g oats
Seasonings
- ·30g butter
- ·10g artificial sweetener
- ·1g salt
- ·30g milk
DIRECTIONS
Step 1
Food pretreatment:
Pour oats into a blender and grind them into fine oat flour.
Wash and peel the purple potatoes, cut them into pieces, steam them and make fine purple potato puree.
Step 2
Mix and stir the ingredients:
Put the beaten oat flour, purple potato puree, 30 grams of softened butter, 10 grams of artificial sweetener, 1 gram of salt and 30 grams of milk into the same container.
Stir well until no dry powder is visible to ensure that all ingredients are evenly blended.
Step 3
Dough shaping and freezing:
Knead the stirred ingredients into a ball. Pay attention to moderate strength to avoid excessive gluten formation in the dough.
Sprinkle a thin layer of powder evenly on the baking paper. Place the dough on it and knead it into a long strip.
Wrap the dough with baking paper and put it in the freezer. Freeze for 2 hours to make the dough fully solidified.
Step 4
Slice and arrange on a plate:
Take out the frozen dough and cut it into thin slices of uniform size with a sharp knife.
Spread the cut biscuit slices flat on the baking paper. Leave a certain distance between each slice to prevent the biscuits from sticking during baking.
Step 5
Bake and take out:
Preheat the oven to 170°C. The preheating time is about 5 - 10 minutes to ensure that the internal temperature of the oven is uniform.
Put the baking tray with biscuit slices in the middle layer of the oven and bake for 30 minutes.
When the surface of the biscuits shows a golden and attractive color, the delicious Oatmeal Purple Potato Cookies are baked.