1. Steam the purple sweet potato slices, add milk powder and fine sugar, and add lemon juice to make the purple sweet potato more vivid and beautiful. Stir into purple potato mash.
2. Divide the purple sweet potato into 10 portions, knead them into 20g small balls and put them in the refrigerator.
3. Shortbread: 150 grams of low flour form a powder wall, with 75 grams of softened butter in the middle. Rub it gently and knead it into a ball
4. Divide into 10 parts, spheronize and set aside
5. Water and oily skin: 150 grams of low powder to form a powder wall, put 47 grams of softened butter, 58 milliliters of water, and 28 grams of fine sugar in the center.
6. Knead gently and knead it into a smooth dough, wrap it in plastic wrap and wake up for 15 minutes.
7. Divide into 10 parts, spheronize and set aside
8. Take a small ball of oily skin and press flat. Wrap the shortbread ball, press the right hand against the ball with the tiger's mouth, and slowly close it upwards.
9. Finally seal the mouth
10. Press flat on the chopping board. Roll it into an oval shape with a rolling pin.
11. Roll up from top to bottom
12. Roll up all the puff pastry in turn, cover with plastic wrap and let it rest for 15 minutes.
13. Roll it into an oval shape again with a rolling pin
14. Roll up from top to bottom, cover with plastic wrap and relax for 15 minutes. Do this step 3 times.
15. Take a puff pastry roll, cross the two ends, press it flat, roll it into a circle, wrap the purple sweet potato ball, and slowly round it
16. Preheat the oven, up and down, 190 degrees, about 30 minutes.
Tips:1. When rolling the meringue with a rolling pin, be as light as possible, the meringue is easy to break;
2. The temperature of the oven should be adjusted according to the actual situation of the oven.
