How to make white-skinned red bean and purple sweet potato cakes

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  1. Dissolve white sugar with boiling water into sugar water, then let it cool down and set aside

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  2.Put corn oil and sugar water into the flour and stir.

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  3. Then knead it into dough

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  4.Add low-gluten flour and corn oil and stir evenly

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  5.Also knead into dough

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  6.Put the dough aside and let it rest for 30 minutes

• 7.Pick up the water dough, roll it flat with a rolling pin, put in the pastry dough,

• 8.Then fold it from all four sides,

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  9.Roll it out flat, then fold it up again, let it sit for 15 minutes, repeat this 2 times

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  10. Divide the purple potato filling into equal portions

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  11.Knead the rested dough into long round strips and cut into pieces

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  12.Take a piece of dough and roll it into a dough;

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  13.Put in purple Potato filling or red bean filling

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  14.Put it away slowly

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  15.All the dough is done in sequence

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  16. Gently press the prepared cake on top, put it into the baking pan, preheat the oven for 5 minutes in advance, 180℃, put it on the upper and lower heat Bake the bottom layer for 25 minutes

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  17.The baked cake is crispy and crispy,

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  18.Plate setting

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  19.Finished product