Healthy Purple Sweet Potato Cookies
Today I will teach you how to make a delicious purple sweet potato biscuit. The method is very simple and it is very popular in life. Come and try it!
About Purple Sweet Potato Cookies
Purple sweet potato biscuits are a delicious snack. They are made of purple sweet potato and flour as the main ingredients. Mix flour, butter, sugar and other ingredients together and knead into dough. Use a mold or knife to cut into small pieces of biscuits. into.
The baked purple sweet potato biscuits have a rich purple sweet potato aroma and taste crispy and very delicious. At the same time, the bright purple potato itself makes the purple sweet potato biscuits look more beautiful, delicious and tempting.
Why you’ll love this recipe
1. First of all, this purple sweet potato biscuit has a crispy texture and makes a crunching sound when you bite it. It tastes very delicious. The flour, butter and purple sweet potato are mixed together, and the taste becomes more fragrant the more you chew it.
2. Purple sweet potato biscuits contain a large amount of anthocyanins, dietary fiber and a variety of minerals, and have high nutritional value. Eating them in moderation can supplement the human body with sufficient nutrients and is good for human health.
3. Also, the ingredients used in this purple sweet potato biscuit are common in life and not complicated. The method is also very simple, and even a novice can easily complete it.
4. Finally, you will really like the appearance of this purple sweet potato biscuit. It looks appetizing and is suitable for entertaining friends or eating by yourself.
Needed and Substitutions
Main Ingredients
Purple sweet potato: It is the main ingredient for making purple sweet potato biscuits, which improves the soft and glutinous taste and rich nutrition.
Low-gluten flour: One of the main ingredients, it is the basic binder for making biscuits, which can keep the biscuits crispy.
Condiment
Butter: It has a rich milky flavor and serves to lubricate and increase flavor.
Sugar: Basic condiment, the main source of sweetness, and enhances the overall taste of cookies.
Salt: An essential seasoning that helps balance sweetness and enhances flavor.
Milk: used to increase the viscosity of flour, make the dough better blended, and increase the moistness and nutritional value of biscuits.
Alternatives
Purple sweet potato: You can use sweet potato, pumpkin or purple sweet potato instead.
Butter: Vegetable oil or margarine can be used instead.
Sugar: Honey or other natural sweeteners can be used instead.
Salt: You can substitute other seasonings such as black pepper or herb powder.
Low-gluten flour: can be replaced with medium-gluten flour or whole wheat flour.
Milk: can be replaced by water or soy milk.
Fresh purple sweet potato alternatives
If you can’t find fresh purple potatoes, here are some options you can use:
1. Frozen chopped purple sweet potato
They are widely available in the frozen section of Asian grocery stores.
2. Purple sweet potato sauce
You can use store-bought purple yam paste or make your own.
3. Purple sweet potato flour
You can use purple sweet potato flour instead.
Tips for Success
Processing of purple sweet potatoes: After peeling and washing the purple sweet potatoes, cut them into even-sized pieces. Steam the purple sweet potatoes for a sufficient amount of time, about 20 minutes. The steamed purple sweet potatoes should be mashed into a finer paste for a better taste.
Butter stirring: Butter mainly plays a bonding role, so when mixing butter and purple sweet potato, be sure to fully allow the purple sweet potato puree and butter to completely blend, so that the biscuits will have a rich aroma.
Adding sugar and salt: When adding sugar and salt, be sure to stir evenly so that the sweetness and saltiness are just right.
Adding low-gluten flour: Adding low-gluten flour is a very important step. It is best to sift it. Sifting can make the flour finer and free of lumps, so that the dough will be smoother.
Adding milk: Milk must be added in small amounts and multiple times. Add an appropriate amount according to the softness and hardness of the dough to allow the dough to reach the appropriate moisture level, neither too soft nor too hard, so that it is easier to knead into shape later.
Dough size and shape: It is appropriate to take about 8 grams of dough and roll it into the shape of a sweet potato. If the dough is too big, it will not be easy to bake, and if it is too small, it may burn. Rolling it into the shape of a sweet potato is not only cute, but this irregular shape can make the cookies heat more evenly during baking.
Oven baking: Preheat the oven to 170 degrees and bake for 25 minutes. This time and temperature are obtained after many tests. If the oven power is large or small, the time can be adjusted appropriately. During the baking process, pay attention to the color changes of the biscuits to avoid burning. If the surface of the biscuits is found to be colored, the temperature can be appropriately lowered or covered with tin foil.
Storage: The prepared purple sweet potato biscuits should be stored in a sealed container to prevent them from getting damp and softening, and to maintain their crispy texture.
INGREDIENTS
Main Ingredients
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·100g Purple Sweet Potato
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·120g Low gluten flour
Accessories
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·40g butter
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·30g sugar
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·1g Salt
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·25g milk
COOKING STEP
Step 1
Purple sweet potato pretreatment:
Peel 100 grams of fresh purple sweet potatoes and cut them into even thin slices.
After cutting, put it into the steamer and steam it over high heat for 20 minutes until the purple sweet potato is fully cooked.
Step 2
Mix purple potato puree with butter:
Take out the steamed purple sweet potato, put it in a bowl while it is still hot, and use a tool to mash it into fine purple sweet potato puree.
Next add 40g butter and mix thoroughly.
Step 3
Seasoning and stirring:
Add 30 grams of sugar and 1 gram of salt to the purple sweet potato puree and stir thoroughly. During the stirring process, make sure that the sugar and salt are completely dissolved and evenly distributed in the purple sweet potato puree.
Step 4
Add flour and milk:
Sift 120 grams of low-gluten flour and add it to the purple sweet potato puree. Sifting can prevent the flour from clumping and make the biscuits more delicate.
Add another 25 grams of milk and stir until a soft, non-sticky dough is formed.
Step 5
Dough shaping:
Divide the kneaded dough into several small doughs of about 8 grams. Roll each small dough into the shape of a sweet potato, trying to ensure that the sizes are uniform.
Step 6
Baking:
Preheat the oven to 170 degrees, place the raw purple potato biscuits in the middle layer of the oven and bake for 25 minutes.
After taking it out, place it on a drying rack to cool, and the delicious purple sweet potato cookies are ready.
Tips:
If you are using an air fryer, preheat the air fryer to 180 degrees and bake for about 16 minutes.
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Serving Suggestions
Recommended pairing
Milk: Purple sweet potato biscuits can be eaten with milk for breakfast. The sweetness of purple sweet potato biscuits blends with milk, giving it a smooth taste.
Coffee: If you like coffee, you can pair purple sweet potato cookies with latte or American coffee, which is refreshing and delicious.
Tea: I really like to drink green tea with purple sweet potato biscuits. The freshness and elegance of green tea can bring out the sweetness of purple sweet potato biscuits.
Serving Suggestions
Serving time: Purple sweet potato biscuits can be eaten for breakfast or as afternoon tea. They can be eaten with milk for breakfast and as afternoon tea to replenish energy and satisfy the taste buds.
Eat in moderation: It is not recommended to eat too many purple sweet potato cookies because they contain a lot of powdered sugar and fat. Eating too much may lead to excessive calorie intake and cause obesity. It is recommended to eat 3 to 5 pieces each time.
FAQs:
It should be noted here that the water content of different purple sweet potatoes varies greatly, so the amount of milk added later should be adjusted according to the actual situation.
If the butter is softened too much or even melted, the dough will be too runny to work with and the cookies will come out in odd shapes.
However, if the mixing is not sufficient and the flour and other ingredients are not mixed evenly, the texture of the biscuits will be uneven, with some places tasting good and some places not so good.
Also, different ovens have different "tempers", so the reference baking temperature and time can only be used as a basis and should be adjusted appropriately according to your own oven.
REVIEWS
