Layers of spices, fillings are a combination of spicy coconut and raisins, plus the natural beauty of purple potatoes, layers of coiled skin, arouse appetite, quickly make it out, eat it in your mouth to be satisfied.This is a one-time preparation of 12 portions, and each head is large enough to be eaten. Oh! It's better to make this soup with white oil, I personally prefer the taste of butter, you can choose according to your preference.

WHAT YOU NEED

Ingredients

Oil on canvas: moderate
120 grams of plain wheat flour
25 grams of flour
White oil (butter) 50 grams
1 gram of salt
50 grams of water
Buttermilk: in moderation
60 grams of purple flour
White oil (butter) 30 g
Part of the filling: moderate
60 grams of butter
40 grams of flour
120 grams of coconut
20 grams of low-fat flour
50 grams of raisins
Whole egg juice (one medium-sized egg) 55 grams

How TO MADE Purple cabbage and grapefruit

Steps 1 to 4

1. If the ambient temperature is low, please soften the butter first, otherwise the solid butter will not be easily absorbed by the dough evenly.

2. I put it in the oven with a bucket of noodles and opened it at 50 degrees Celsius.

3. The dough is removed evenly and the preservative film is loosened on the kneading pad.

4. The filling is washed with raisins, dried with kitchen paper, and slightly chopped.

Steps 5 to 8

5. Butter, sugar powder, coconut flour, and low-fat flour are mixed in the filling and rubbed by hand into even particles.

6. A medium-sized egg is added in pieces and placed in a chopped raisin, which is shaped after being stirred evenly.

7. The oil-based core of the cake is made by repeatedly kneading purple potato flour and white oil (butter) into a dough.

8. Divide: Divide the filling portion equally into twelve portions (called total weight divided by 12) and mix six portions of buttercream dough and buttercream dough.

Steps 9 to 12

9. The oil is wrapped in a wrapper-like method, and the mouth is squeezed tightly.

10. The mouth is closed down, and the protective film is relaxed for a moment.

11. Take it out one at a time, use your hands to compress it long and flat, use the dough stick to grow it in a striped shape, fold one side from top to bottom, close the mouth down, cover the preservative and relax for a while.

12. In turn, the face is rolled out, the mouth is rolled up, the mouth is flattened, the face is lengthened with a scraper, the underside of the white skin is cut with a scraper, one side is turned, the cut part of the white skin is thinned on the underside of the white skin, rolled from top to bottom, the mouth is placed down, covered with a protective film.

Steps 13 to 16

13. Take out the rolls one at a time, cut them in half from the middle with a scraper, cut them round upwards, compress them thinly into biscuits, turn them upside down, wrap them in coconut and raisin filling.

14. When filling the bag, use your thumb and forefinger to slowly fold the white part of the skin to the middle, so that the top of the skin looks better.

15. Close the mouth tightly, try to squeeze the white part, do not damage the part containing the purple potato oil paste.

16. After wrapping, the mouth is placed downwards on a pan covered with oil paper or oil cloth, and pressed flat with the thumb (root of the thumb) to make it easier to cook.

17. The middle layer of the oven is preheated to 200 °C and baked for about 25 minutes, depending on the specifics of the oven. After 20 minutes, observe that the top of the cake is swollen, the outer circle of the bottom is colored, and the outer circle is ready to be baked.

18. The layers are crispy, the fillings are sweet, and the food is delicious!

Handy cooking tips

　　If you like to eat a better taste, you can increase it appropriately, purple potato powder and white oil (butter) in a ratio of 2:1.When kneading the dough with a kneading rod, be careful not to use force, use the force to roll the kneading rod up and down, slowly lengthen the dough, if the force will cause the surface to break, the kneading core will be squeezed out.If the skin is broken, continue to do it according to the procedure, but it will be less complete and clean.If you don't want to have a large white core in the center of the buttermilk, just in step 11, that is, the second roll of buttermilk, cut the white skin part below a little more, cut to the place where there is no white skin at all, and after rolling there is no large white core in the middle.