How to make purple sweet potato shortbread

There are so many things in China, do you want to go and see them? I believe that the answer of most people is yes. Going out and gaining experience can broaden your horizons and is beneficial to your physical and mental health. When you arrive in a strange place, the first thing you should do is to try the local food. This is the top priority for you who love food. And once you’ve eaten it, you may start to miss it. If you are reluctant to leave, please follow me and learn how to make this delicious purple sweet potato pancake.

1. Steam the purple sweet potato, put it in a fresh-keeping bag and mash it with a rolling pin.

2. Add sugar and condensed milk and mix well.

3. Use your hands to roll into even small balls.

4. Prepare the ingredients for the puff pastry. Mix plain flour and sugar, add lard and mix into uniform particles. Add water to the mixed flour and knead into water-oil dough. Try to knead the dough as smooth as possible. It will be easier to operate later after kneading out the gluten.

5. Add lard to the flour. Knead into puff pastry. Wrap the kneaded dough with plastic wrap and let it rise for half an hour. Divide the water-oil dough and shortbread dough evenly into 8 portions.

6. Spread out the water-oil dough, put the pastry dough on top, wrap it up and close the top facing down.

7. Wrap all the dough in turn, cover with plastic wrap and let relax for 10 minutes. Roll out the relaxed dough.

8. Roll up, cover with plastic wrap and let it relax for 10 minutes. Unroll the relaxed dough again, roll it up, and relax it. Repeat this three times.

9. Roll out the relaxed dough and put the purple sweet potato filling on it.

10. Wrap it with the seam facing down and flatten the wrapped dough one by one.

11. Bake in the oven at 200°C on the middle layer for 30 minutes.

This is the introduction of purple sweet potato pancakes. Friends, are you interested in this dish and have you learned how to make it? So go home and try it yourself in the kitchen!