Materials:
Milk-flavored purple sweet potato filling: 300 grams of purple sweet potato, appropriate amount of sugar, appropriate amount of condensed milk
Water-oil dough: 170g plain flour, 60g salad oil, 20g sugar, 50g water
Puff pastry dough: 55g low flour, 7g red yeast rice powder, 20g salad oil
5 Prepare the ingredients for puff pastry.
6 Mix ordinary flour and sugar, add salad oil and mix into uniform particles.
7 Add the mixed flour to water and knead it into a water-oil dough.
8 The dough should be kneaded as smooth as possible. It will be more work after kneading out the gluten.
13 Divide the risen water-oil dough and pastry dough evenly into 5 portions.
14 Roll out the water-oil dough and put on the pastry dough.
15 Wrap well, with the seam facing down, wrap all the dough in turn, cover with plastic wrap and let rest for 10 minutes.
16 Roll out the relaxed dough.
21 Cut the relaxed dough in the middle.
22 Make the incision upward and press it flat.
23 Add purple sweet potato filling.
24 After wrapping, place the seam side down on the baking sheet. Preheat the oven to 180 degrees for about 30 minutes on the middle rack.
