Purple sweet potato shell cake

Overview

Chinese pastries can also be made in various shapes. It tastes better!

Pour 100g all-purpose flour, 18g corn oil, and 50g water into a basin and mix to form a dough.
Mix 100g all-purpose flour and 60g corn oil to form a shortbread dough.
Knead the oil dough and puff pastry dough and let them rest for a quarter of an hour.
Roll the pastry dough into a rectangular shape, then place the pastry dough in the middle, wrap it up, and pinch the edges tightly.
After wrapping, roll it into a rectangle and then fold it into three layers.
Then roll it into a rectangle.
Mix purple sweet potato powder with water and apply on the dough.
Start from one end and roll it into a cylinder, then slice the cylinder into slices.
Take a cut round skin, roll it out thinly and wrap it with purple sweet potato filling.
Wrap into a simple dumpling shape and seal tightly. If it's too dry, apply some egg wash.
Place the wrapped purple potato shells into a baking pan.
Enter the preheated oven at 165 degrees for 30 minutes. Once out of the oven, let cool completely.
Done!