1. Water-oil skin production: 150 grams of flour, 75 grams of oil, 30 grams of sugar, and 60 grams of water are made into water-oil skin. Mix oil, water, and sugar evenly. After the water and oil have completely melted the sugar, add flour to make it alive. Smooth water and oily skin, after alive, use a fresh-keeping bag to seal the noodles
2. Pastry production: 120 grams of flour, 60 grams of oil, add oil to the flour, and live directly into short pastry. After alive, use a fresh-keeping bag to seal the pastry for a period of time
3. Divide the oily skin and shortbread into equal parts
4. Wrap the shortbread with water and oily skin to make the pastry blank
5. Cover with plastic wrap for 30 minutes
6. Stuffing made of steamed purple potato and cooked glutinous rice flour
7. Roll out the puff pastry
8. Roll up from one side
9. Cover the rolled puff pastry with plastic wrap for another 30 minutes. The three steps of 7, 8, and 9 are repeated three times to form the effect of multi-layer pastry and make a pastry dough that can be wrapped.
10. Roll the puff pastry into a round cake and put the fillings on it
11. Pack into a ball
12. Press into a garden cake
13. split into two
14. Three cuts, plastic surgery
15. Preheat the electric oven at 180 degrees for 5 minutes, put the green body into the oven, and bake at 180 degrees for 20 minutes (appropriately extend the time according to the size of the green body)
