1. What I want is three small purple sweet potatoes, the purple sweet potatoes are steamed, mashed, add appropriate amount of sugar and milk and mix well.
2. Add about 200 pieces of pork floss to two tablespoons of salad dressing, stir well, and divide into 16 portions for later use.
3. Oil skin part: low-gluten flour 150g, butter 55g, sugar 20, milk 60g. Stir them together and wrap them in plastic wrap. Set aside.
4. Ghee part: 120g low-gluten flour, 60 butter, 30g purple potato mash, stir together and wrap it in plastic wrap.
5. Leave it for about 15 minutes and divide the ghee and meringue into 16 portions.
6. Take a pastry and spread it out, put a ghee inside to wrap it, roll it out into a rectangle, and then roll it up. The same goes for the others.
7. Then repeat it again.
8. Take a ghee crust, spread it out in a round shape, spread a layer of purple sweet potato, put a meat floss dough, and add a layer of purple sweet potato, and then wrap them, and the others are the same.
9. Finally, put the prepared purple sweet potato pork floss crisp on a baking tray, preheat the oven, brush with a layer of egg yolk, and bake at 180 degrees for about 30 minutes in the oven.
10. The roasted purple sweet potato floss crisp is out of the oven.
