Purple sweet potato cake

1.First make the oil crust, stir the water, high-gluten flour and powdered sugar~

2.Knead the dough and let it sit for 20 minutes.Knead it for about 10 minutes.After it becomes glutenous, knead the lard in.After the lard is completely absorbed, let it sit for another 20 minutes and set aside~

3. Knead half of the low-gluten flour, lard and purple sweet potato starch, and the other half and matcha powder into a pastry~ Also set aside for 20 minutes for later use~

4. Divide the oil skin into 8 equal parts, and divide the purple potato dough into 8 equal parts.Divide the matcha puff pastry into four parts~

5. One portion of fried dough and one portion of puff pastry, keep quiet Leave for 15 minutes~

6.Take a piece of pastry, flatten it, and roll it into a shape of ox tongue~

7. Roll up, as shown in the picture ~ let it sit for 20 minutes ~

8.Cover with plastic wrap to prevent water loss~

10.Roll it out as long as possible, then roll it up~cover it with plastic wrap and let it sit for 20 minutes~

11.Take a portion and cut it in the middle with a knife~

12. Place the cut side down, roll it into a round dough, and put in the bean paste filling that has been divided in advance.Each one is 20 grams of red bean paste

13. Wrap it like a bun, as shown in the picture.The cut must face outward to have a sense of layering~

14.Made 16 in total~

15.Preheat the oven and bake at 180 degrees for 30 minutes~

16.This is baked ~

17.Eat it while it's hot, it's so crispy~ It's great with a cup of tea or coffee Afternoon tea~