Crispy Purple Potato Pie

Crispy Purple Potato Pie

1. Purple sweet potato is steamed and peeled, chopped and mashed

2. Put water and caster sugar in a small pot, heat to a boil

3. Cook until the syrup turns light yellow

4. Turn off the heat and pour in the mashed purple potato while it's hot, and stir evenly

5. Pour some whipped cream or condensed milk

6. Mix well and serve as a creamy, sweet and sweet purple potato filling

7. Oil skin: 100 grams of flour, 40 grams of warm water, 20 grams of caster sugar, 30 grams of corn oil.

8. Pastry: 50 grams of flour and 25 grams of corn oil. The ingredients in the pastry are mixed and kneaded into a dough. Let it rest for a while

9. Flatten the oily skin dough, wrap it in the shortbread dough, and seal

10. Flatten the wrapped dough again

11. Use a stick to make a rectangle

12. Fold the dough 1/3 from one side to the middle

13. Fold the other side over, as if folding a quilt, and use the stick again to fold the folded dough into a rectangle, and repeat the quilt twice

14. Fold the noodles folded three times into a 0.2 cm thick rectangle

15. Cut into one third of the dough (you can make a little more), and spread the purple potato filling evenly on top

16. Fold the other side piece in half, and cut one by one at equal distances on the side where the opening is not overlapped. Don't cut it.

17. Open the dough sheet again, cover it on the dough sheet with stuffing, and press the periphery with a spoon

18. Cut off the irregular edges

19. Brush with egg mixture, preheat the oven at 180 degrees and bake for about 25 minutes