Purple Potato Crispy

1. Water oil skin: 150g medium gluten flour, 35g white sugar, 40g vegetable oil, 60g water. Put it into the container.

2. Pastry: 50 grams of medium gluten flour, 50 grams of purple sweet potato puree, 40 grams of vegetable oil, and the ingredients for the pastry are also placed in a container.

3. Knead each into dough and let it sit for 30 minutes.

4. Place the pastry in the middle of the oil skin.

5. Roll it open with a rolling pin.

6. Fold it into a blanket and let it sit for 10 minutes. Roll and fold the blanket again.

7. Hold for another 10 minutes, then roll it out.

Roll it thin and long, then roll it up.

9. Cut into dough and flatten.

10. Roll the remaining purple sweet potato filling into small balls.

11. Flatten the dough and wrap it in purple sweet potato balls.

12. Close your mouth and put it down.

13. Place oil paper in the baking tray and put in the wrapped purple sweet potato crisps.

Preheat the oven and add perilla pastries at 170 degrees Celsius for about 25 minutes.