Purple Sweet Potato Lotus Cake

Purple Sweet Potato Lotus Cake

1. Purple sweet potato peeled, washed, cut into pieces and steamed

2. Oil skin material: add sugar and 20 grams of butter to the flour, knead the butter and mix it evenly

3. Pastry ingredients: add 55 grams of butter to low-grade flour, knead the butter and mix evenly

4. Add half of the oily skin dough ingredients to water and half of the red amaranth juice to knead two smooth doughs

5. Knead the pastry ingredients into a smooth dough

6. The steamed purple potato is crushed into a puree, and a few drops of lemon juice are added to make the color more gorgeous

7. Divide the crust dough and the pastry dough into ten small parts

8. Rub the purple potato mash into five balls

9. The white crust dough and the red crust dough are respectively covered with shortbread dough

10. After wrapping it for ten minutes, then roll it into a tongue shape

11. Roll up

12. After ten minutes, roll it out again into a tongue shape, then roll it up

13. After pressing into round pieces, put the white dough on the bottom, the red dough in the middle, and the purple potato mash on the top, and wrap it.

14. Use the knife to cut three knives as shown

15. Add a proper amount of oil to the pot, heat it to 50% heat, and fry it until crispy and remove.

16. Out of the pot

Tips:

1. Red amaranth juice is for the color to turn red. I squeeze it out directly, not by squeezing red amaranth juice;
2. After the oily skin dough is wrapped with the shortbread dough, the action should be light and even when rolling, and don't break the skin;
3. It is recommended to bake in the oven, which is healthier.