1. Use 200 grams of flour, 35 grams of oil, 75 grams of water, and 10 grams of sugar to make water and oily skins. Use 120 grams of flour and 60 grams of oil to make shortbread. The two types of dough are awake for 30 minutes.
2. The purple sweet potato is steamed and pressed into a puree. If it is too dry, add some milk
3. The water and oily skin wraps the shortbread with the mouth facing down
4. Roll into a rectangle
5. Roll up
6. Divide into 10 parts
7. Squash and roll out
8. Roll up and fold in half
9. Roll open into the purple sweet potato filling
10. Wrap up and squash with mouth down
11. Sprinkle with egg liquid and sprinkle with sesame seeds
12. Preheat the oven at 180 degrees for about 25 minutes
Tips:If the purple sweet potato filling is too dry, put some milk
