Purple potato and bean paste cake

Overview

This purple potato and bean paste cake combines beauty and deliciousness. Everyone should give it a try.

First, make water-oil skin, and mix together the ingredients for water-oil skin.
Form into a three-gloss dough.
Next, make the puff pastry and mix the ingredients for the puff pastry together.
Form into a three-gloss dough.
Seal the two pieces of dough with plastic wrap and place in the refrigerator for half an hour.
Take out the dough and pastry dough, divide them evenly into 10 equal portions, roll into balls and set aside, cover with plastic wrap to prevent them from drying out.
Take a piece of water-oil dough and press it into a flat roll to cover with puff pastry.
Keep your mouth shut and your bag tight.
Once everything is done, place it with the seam facing down and cover with plastic wrap.
Take one and roll it into a long strip.
Roll up from one end.
Roll everything up and let it rest for fifteen minutes, then cover with plastic wrap.
Roll out into long strips again.
Roll up from one end.
Roll everything up and let it rest for fifteen minutes, then cover with plastic wrap.
Take a roll and cut it in the middle.
Place with the incision facing down.
Press and roll flat.
Wrap an appropriate amount of bean paste filling (roll the bean paste filling into small balls in advance)
Shut up.
Place seam side down on baking sheet.
Put it in the preheated oven and heat it up and down at 175 degrees for 30 minutes.
Take it out of the oven and let it cool before eating.
Serve on a plate.
Let’s be beautiful again.