It sounds like a complicated process, especially when it comes to making it, the process has to be correct; otherwise, it won't be cooked.This Chinese snack is made with vegetable oil, and it doesn't taste like pork oil; it can also be made with sunflower seed oil or peanut oil.Purple potatoes have a beautiful, natural purple color; this type of heart is called a coarse grain heart.Purple potato filling is not very dry to eat, accompanied by a cup of spicy tea; eat one after another...When I didn't do baking before, I always thought these were difficult to make, and at first I tried to make some simple snacks, but eventually gave up because they weren't very tasty.Later, I slowly learned the research, but I didn't start; I waited until I understood the raw materials and the production steps before I started working on it.The taste of ghee is learned later, when you first start to feel it, you make some biscuit cookies and cakes; wait until you master the time of baking and baking before you start learning how to make ghee mooncakes.Now that I know how to make ghee, whenever I want to eat fresh meat mooncakes or ghee snacks, I can do it at any time, at least I don't have to wait in line to buy fresh meat mooncakes.The salty and light flavor of the cake can be adjusted, it only takes a little time; but the most enjoyed is in the process of making it, and the husband sometimes says that he also wants to learn how to make cakes...

WHAT YOU NEED

Ingredients

Water and oil: moderate
80 grams of purple potatoes (steamed purple potatoes)
200 grams of starch
60 grams of vegetable oil
70 grams of warm water
Oil skins: 100 grams of low-fat powder
50 grams of vegetable oil
Purple potatoes in moderation
Fine sugar in moderation
10 grams of milk

How TO MADE Purple potatoes

Steps 1 to 4

1. The material of the water-oil skin is mixed with warm water, leaving 10-15 G of water to avoid excess moisture; then the material is mixed evenly by hand.

2. The material of the oil skin is also mixed evenly, and both are left to stand for 20 minutes.

3. The purple water potato oil peel is evenly divided into 16 equal parts.

4. The oil peel is also evenly divided into 16 equal parts.

Steps 5 to 8

5. The steamed purple potato paste is heated, added fine sugar and mixed evenly with milk and divided into 16 equal parts, each about 20-25 grams.

6. The oil skin of the purple water potato is flattened and placed in an oil skin.

7. Wrap the oil skins.

8. Again, use your palms to press slightly flat and form an elliptical shape.

Steps 9 to 12

9. Roll from the bottom.

10. All the leather rolls are good and then covered with a preservative film for 15 minutes.

11. After 15 minutes, press one face with the palm of your hand.

12. It is shaped by a flour stick.

Steps 13 to 16

13. Roll from the bottom.

14. After being rolled, it is covered again with a preservative film and left for 15 minutes.

15. Take a face to the top.

16. Press it flat with the palm of your hand, then thin the edge of the skin with a toothpick.

Steps 17 to 20

17. Put a purple potato filling in the middle and squeeze the mouth.

18. Preheat the oven to 180 degrees and bake the middle layer for 25 minutes.

19. Finished product.

20. Finished product.

Steps 21 to 24

21. Finished product.

22. Finished product.

23. Finished product.

24.