Purple Yam Pie


·         Leather ingredients (recipe for dough shortcrust pastry):

250 g wheat flour proteins are being
1/2 tsp salt
125 g butter (butter) or margarine
3 tbsp cold liquid milk (can be replaced cold water)

·         How to make:

Manual Way (stirring by hand):
Put wheat flour into a bowl, make a hole in the middle of the flour, put butter, and salt.
Stir using a pastry knife or with a fingertip to a coarse-grained dough.
Pour the liquid milk, stirring using the tip of the finger until it becomes a dough that is fused and can be formed.
Round the dough, cover it with plastic, store it in the refrigerator until it is used.


·         Using a food processor:

Put all ingredients except cold liquid milk, the dough process for 3-4 seconds until the dough is blended well.
Pour the cold liquid milk, the process for 3 or 4 seconds to become a dough that can be formed.
Round the dough, cover it with plastic, store it in the refrigerator until it is used.

·         Note:

The dough shortcrust pastry can be stored in a freezer in a plastic sealed state meeting for 3 months.


Another Recipe

Sus Dried Flavor Pizza


·         Content:

1 egg, shake loose
150 g refined sugar
300 g steamed purple potato (weigh after steamed), puree
100 ml thick cream or whipping liquid cream
1/2 tsp vanilla essence
1/2 tsp taro Pasta (talas), if like


·         Topping:

1 egg yolks
30 g granulated sugar

·         How to make:

1.    Prepare dough shortcrust pastry, store in the refrigerator until the moment will be used. Before it was let sit at room temperature for 30 minutes. Prepare 12 small pie lots (individual), apply with thin butter set aside.
2.    Flatten the dough until it reaches a thickness of 0.3 cm, slowly pour into the pan, the bottom of the edges. Put the dough into the refrigerator for 30 minutes. The remaining dough is flattened and cut to taste buds.
3.    Preheat the oven at a temperature of 190oC, take the dough from inside the refrigerator, puncture with a fork of dough surface in a baking pan, bake for 20 minutes. Remove from oven then chill.
4.    Meanwhile, make the contents: Shake the egg and sugar using the mixer until fluffy and sugar dissolve, add all the rest of the ingredients to the contents, shake at low speed until well blended.
5.    Pour dough filling into the skin of pastry, flatten the surface. Decorate the upper part with dough pastry that has been formed to taste. Oles with egg yolks and sprinkle sugar. Bake in an oven with a temperature of 180oC for 30 minutes or until the skin is brownish yellow. Remove from oven and serve.

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