Low-sugar purple potato waffle and making method thereof
A kind of technology of purple potato and production method, applied in the direction of baking, dough processing, baked food, etc., can solve the problems that are not suitable for long-term consumption in large quantities, reduce product calories, single product, etc., achieve simple production method, low calorie of finished product, Simple operation effect
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Embodiment 1
[0026] Recipe: 90 grams of purple potato powder with a particle size of ≤100 mesh, 150 grams of egg liquid filtered through a sieve of ≤100 mesh, 110 grams of low-precision flour, 60 grams of sucrose, 120 grams of pure milk, 60 grams of butter, and 5 grams of baking powder gram.
[0027] Production Method:
[0028] Mix 90 grams of purple potato whole powder, 110 grams of low-precision flour and 5 grams of baking powder evenly and sieve to obtain the first mixture.
[0029] Mix 60 grams of sucrose and 120 grams of pure milk evenly, add 150 grams of egg liquid after the sucrose is completely dissolved in the pure milk, and stir evenly to obtain the second mixture.
[0030] Add the first mixture to the second mixture, stir in one direction until there are no dry powder particles, add the melted butter, stir in the same direction until it slowly disappears after scooping up and dripping, and a batter is obtained.
[0031] Brush the waffle mold with melted butter, pour the batter...
Embodiment 2
[0033] Recipe: 90 grams of purple potato powder with a particle size of ≤100 mesh, 150 grams of egg liquid filtered through a sieve of ≤100 mesh, 110 grams of low-precision flour, 70 grams of xylitol, 120 grams of pure milk, 65 grams of butter, soaked 5 grams of baking powder.
[0034] The production method is basically the same as in Example 1, except that the baking temperature is 170°C for preheating, 180°C for heating, and 200°C for lowering the heat, and the baking time is 10 minutes.
Embodiment 3
[0036] Recipe: 90 grams of purple potato powder with a particle size of ≤100 mesh, 150 grams of egg liquid filtered through a sieve of ≤100 mesh, 110 grams of low-precision flour, 80 grams of sorbitol, 120 grams of pure milk, 65 grams of butter, soaked 5 grams of baking powder.
[0037] The production method is basically the same as in Example 1, except that the baking temperature is 170°C for preheating, 190°C for heating, and 200°C for lowering the heat, and the baking time is 10 minutes.
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