Purple Sweet Potato and Pork Floss Crispy

Overview

How to cook Purple Sweet Potato and Pork Floss Crispy at home

What I want is three small purple sweet potatoes. Steam the purple sweet potatoes, mash them, add an appropriate amount of sugar and milk and stir evenly.
Add about 200 pieces of pork floss to two tablespoons of salad dressing, stir evenly, and divide into 16 portions for later use.
Oily part: 150g low-gluten flour, 55g butter, 20g sugar, 60g milk. Stir together evenly and wrap with plastic wrap. Set aside.
Ghee part: 120g low-gluten flour, 60 butter, 30g purple sweet potato puree, stir together evenly, wrap with plastic wrap.
Leave it for about 15 minutes and divide the ghee and pastry into 16 portions.
Take a piece of pastry and spread it out, put a piece of ghee in it and wrap it, roll it into a rectangular shape, and then roll it up. Do the same for other things.
Then repeat it again.
Take a piece of butter dough, spread it out into a round shape, put a layer of purple sweet potato on it, put a meat floss ball on top and then add a layer of purple sweet potato, then wrap them up, and do the same with the others.
Finally, place the prepared purple sweet potato and meat floss puff pastry on a baking sheet, preheat the oven, brush with a layer of egg yolk liquid, and bake in the oven at 180 degrees for about 30 minutes.
The baked purple sweet potato and pork floss cake is out of the oven.