Pastry sweet potato filling snacks:

Preparation with the preparation materials: 150g of gluten flour, 53g of lard, 30g of powdered sugar, 50g of water, 120g of low-gluten flour, 60g of lard, 250g of lotus seed paste, 150g of spuds, 25g of butter, 50g of water, 10g of powdered milk.

1, water and oil crust dough material: 150g of gluten flour, 53g of lard, 30g of sugar, 50g of water rested for 15 minutes. g, 30g of powdered sugar, 50g of water to rest for 15 minutes.

2, shortening dough material: low gluten flour 120 grams, 60 grams of lard rest 15 minutes.

3. Divide the dough into 16 equal portions and relax for 15 minutes.

4: Take one dough ball, flatten it with your hands, put in one shortcrust dough ball, and pinch it tightly. Roll the dough into an oval shape with a rolling pin. Roll up from one side to form a roll.

5. Cover with plastic wrap and relax for 15 minutes. After loosening, take one roll and roll it vertically with a rolling pin into a long oval shape. Roll up from one side to form a roll. Roll up all the rolls, cover with plastic wrap and relax for 20 minutes.

6: Steam the spuds with butter and powdered milk in a pot for 15 minutes, cover with toasted crushed peanuts and wrap into a ball.

7, equal parts of 16, in the spuds outside the bread 15 grams of coconut to make the filling.

8: Wrap the loosely packed pie crust around the filling.

9, all done into a baking dish, into the preheated 175 degrees Celsius oven, middle layer, upper and lower heat, bake 30 minutes.

10, finished picture.