Milk flavored purple potato paste filling is easy to make and versatile.
Today, a simple purple potato paste filling can be used for a variety of purposes. It can be used to make moon cake filling, bread filling, flower mounting, or even eating directly. When frying, the soft and hard shape of the finished purple potato paste can be determined according to the purpose.1. The amount of one time can meet the daily needs of 2-3 days. It's better to cook and eat now.2. The storage method is cold storage or freezing.3. The soft and hard form of the purple potato paste can be determined according to the use. Don't fry the flowers too thick, and the filling for moon cakes can't be too thin, otherwise they can't be kneaded into balls.
Step 1 . First take 250g purple potato, peel and cut into pieces, and steam for 20 minutes.
Step 2 . Take it out after steaming, add 50g white granulated sugar, and mix well while hot.
Step 3 . Put all into the grinder, and add 120g of milk in 2-3 times.
Step 4 . Crush it into a uniform mud.
Step 5 . Put 15g of unsalted butter in the pot, add purple potato puree after boiling, and stir fry slowly over low heat throughout.
Step 6 . Stir fry until all the salt free butter is melted in, add 20g corn oil, and continue to stir fry slowly.
Step 7 . Stir fry until all the corn oil is melted in, add 15g of milk powder, and continue to stir fry slowly.
Step 8 . Stir fry until all the milk powder is melted in, and the purple potato paste is not sticky.
Step 9 . When frying, the soft and hard form of purple potato puree can be determined according to the use.
Step 10 . It can be used directly after cooling, or wrapped with cling film for refrigeration or freezing.
Step 11 . Purple potato paste filling, complete o (∩ _∩) o
Step 12 . It is easy to make and versatile. It can be used to make moon cake fillings, bread sandwiches, or framed flowers, or even eaten directly.
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