Wash the purple potato, put it in a steamer with skin, and steam it with skin, otherwise the steamed purple potato has too much water content and is not easy to form. After steaming and peeling, add sugar.

Second step

Weigh in the softened butter.

Third step

Beat the butter and sugar evenly into the purple potato paste with a rolling pin head, or use a mud press.

Fourth step

It's so textured and delicious, and you can eat a lot with empty talk.

Step five

30 grams each, scoop into a fresh-keeping bag.

Step 6

Knead the purple potato into a ball through the fresh-keeping bag, so that it won't stick to your hands at all.

Step 7

Put it in the refrigerator and refrigerate it slightly. There is butter, and refrigeration hardens the package.

Step 8

Prepare water-oil skin and crisp, and let stand for more than two hours respectively. After standing, the two kinds of dough became very soft, and it was not easy to leak crisp in the later stage, and they were divided into 24 portions respectively.

Step 9

The oil-water bag is crisp, with the mouth facing up and rolled into a cow's tongue.

Step 10

take up

Step 1 1

Roll vertically outward, and then roll up.

Step 12

Intermediate reduction

Step 13

The two ends are gathered in the middle and rolled into a sheet with a thick middle and a thin periphery.

Step 14

Wrapped in purple potato stuffing

Step 15

Fold it slowly from all sides to the middle, seal it, put it in a baking tray with the bottom facing down, brush with egg liquid, and cut the cross with a sharp knife when the egg liquid is dry.

Step 16

Put it in the middle layer of the oven preheated to 200 degrees and simmer for 30 minutes. Wouldn't it be better to eat while it's hot?

Step 17

Although vegetable oil is used in the water-oil skin, it is still crispy layer by layer, and there is not much butter in the filling. It is still delicious when it is cold. That little smell of milk is the finishing touch.

Step 18

I like the color of purple potato very much.

Step 19

Various beats