Purple Sweet Potato Crisp

Purple Sweet Potato Crisp

1. Water and oily skin: 200g flour, 35g oil, 75g milk, appropriate amount of sugar Shortbread: 120g flour, 60g oil, appropriate amount of purple sweet potato wrapped in plastic wrap and put it on for half an hour

2. After the purple potato is cooked, peel it and press it into a puree. If you like sweet, you can add a little sugar to make purple potato filling

3. Divide the awake two types of dough into 6 points

4. Take a portion of the oily skin, roll it out, wrap the oily pastry, and close the wrapped mouth downwards

5. Flatten it first, then roll it out with a rolling pin

6. Roll into long strips, finish in order, cover with plastic wrap and let stand for 10 minutes

7. After standing still, squeeze it again and roll it out, roll it into a long strip, cover with plastic wrap and let it stand for about 10 minutes

8. Cut the resting dough into two parts

9. Take a portion and squeeze it from the cut, roll it out with the cut facing down, and wrap the purple sweet potato filling

10. Put it in a baking dish with the mouth down. After the oven is preheated, bake at 180° for about 40 minutes