1. Put all the ingredients of puff pastry 1 into the container,
2. Knead into a smooth dough
3. Put all the ingredients of puff pastry 2 into the container,
4. Knead into a smooth dough
5. Put all the pastry ingredients into the container and knead it into a smooth dough
6. Divide the pastry into 20 doughs, and divide the dough of pastry 1 and pastry 2 into 10 doughs, cover with plastic wrap and let stand for 15 minutes
7. Each puff pastry dough is packed with a shortbread noodle,
8. After wrapping, close the mouth down, round and place on the dough pad
9. Roll out the wrapped puff pastry 1 dough into a beef tongue shape, roll it up from top to bottom, and place it on the dough pad.
10. Roll out the wrapped pastry 2 dough into a beef tongue shape, roll it up from top to bottom, and place it on the noodle pad.
11. Repeat the method just now, roll all the dough once,
12. Then stand the dough up and set aside.
13. Press the puff pastry 1 and the puff pastry 2 together, wrap the purple sweet potato filling and squeeze tightly, and close down.
14. Use a razor blade to cut out six cuts diagonally on the top of the package, the depth is appropriate to cut the slope dough, and put it in the baking tray
15. Preheat the oven in advance, and bake the middle layer at 140 degrees for 40 minutes.
Tips:1. When the oil skins of 2 colors are superimposed, the oil skin underneath is larger than the one above
2. The color of cucumber is not obvious after baking, it is best to change food coloring