Purple Sweet Potato Shortbread

Overview

How to cook Purple Sweet Potato Shortbread at home

Steam the purple sweet potatoes, put them in a plastic bag and mash them with a rolling pin.
Add sugar, then add condensed milk and mix well.
Use your hands to form small, uniform balls.
Prepare ingredients for puff pastry. Mix plain flour and sugar, add lard oil and mix into uniform particles. Add the mixed flour to water and knead into a water-oil dough. The dough should be kneaded as smooth as possible. It will be more laborious after kneading out the gluten.
Add lard to the flour. Knead into puff pastry. Wrap the kneaded dough in plastic wrap and let it rise for half an hour. Divide the awakened water-oil dough and pastry dough evenly into 8 portions.
Roll out the water-oil dough, put the pastry dough on it, wrap it up, and seal it downwards.
Wrap all the dough in turn, cover it with plastic wrap and let it rest for 10 minutes. Roll out the rested dough.
Roll up, cover with plastic wrap and rest for 10 minutes after rolling up completely. Roll out the relaxed dough again, roll up and relax, repeat three times.
Roll out the relaxed dough and add purple sweet potato filling.
Wrap it well, with the seam facing down, and flatten the wrapped dough one by one.
The oven is set to 200° on the middle rack with upper and lower heat for 30 minutes.