Purple Sweet Potato Crisp

Purple Sweet Potato Crisp

1. Mix all the ingredients in the oil skin and knead it into a dough. Because you want to knead out the gluten, you need to knead it for a while until the surface of the dough is smooth and wrap it in plastic wrap and let it stand for half an hour

2. Mix the ingredients in the shortbread into a dough

3. Divide the purple sweet potato filling into 35g each

4. Roll out both the oil crust and the shortbread into a rectangular shape. The crust is twice as large as the shortbread. Put the shortbread into the middle of the crust.

5. Wrap both sides of the oil skin with shortbread

6. Roll it out evenly into a rectangle and fold it up and let the cling film relax for 10 minutes. Roll it out again into a rectangle and stack it up and continue to relax for 10 minutes.

7. Roll again into a rectangle

8. Rolled up into a long strip

9. Cut into 30 grams each with a knife or directly divide into 8 equal portions

10. The side with better level is close to the table, roll it into a circle, wrap it in the purple potato filling, pinch the bottom into the oven and bake
180 degrees 25-30 minutes

Tips:

The purple potato filling inside can be bought by yourself. The purple potato filling is steamed and made into a puree to make the filling. I used the purple potato filling that I bought here. The filling made by myself will taste better.