1. Put the purple sweet potato into a pot and steam it, press into a puree, add milk, condensed milk, honey and mix evenly. Divide the purple sweet potato filling into 16 portions for later use.
2. Put the water and oily skin material into the bread machine, knead the dough for 20 minutes, cover it and let it stand for 20 minutes
3. Put the pastry ingredients in a basin, grab well and set aside
4. Roll out the water and oil skin dough, wrap it in the shortbread, pinch and close the mouth slowly, flatten it, and roll it out into a rectangular shape.
5. Fold the left and right sides to the middle
6. Turn the noodles horizontally and roll it out again
7. Continue to fold the lid and let it stand for 15 minutes
8. Roll the dough into a large thin rectangle and roll it up
9. Divide into 16 parts
10. Take a piece of dough, roll it out to wrap the purple sweet potato filling, tighten it slowly, and press it flat
11. Make 16 in turn, place them on the baking tray, brush a layer of egg wash, sprinkle with white sesame seeds, and make three cuts
12. Put it in the middle layer of the preheated oven at 180 degrees for about 30 minutes, color it and cover it with tin foil in time
