裁料：14個份量
油酥：
125克 低筋麵粉
54克 固體菜油
7克 紫薯粉
2克 黃姜粉
5克 抹茶粉
油皮：
36克 高筋麵粉
36克 低筋麵粉
31克 固體菜油
14.5克 糖粉
33.5克 水
0.5克 鹽
內餡：
420克 去皮紫薯
3湯匙 麥芽糖
20克 牛油
做法：烘焙，預熱焗爐200C，焗25分鍾
程序：
1）將去皮紫薯切粒蒸熟，壓蓉過篩後，放到鑊裡；再➕麥芽糖➕牛油，一起翻炒大概5分鍾，放涼待用；然後搓成14個小圓糰；
2）做油酥糰：在一個大盤裡，把低筋麵粉➕固體菜油混合成糰，待用；
把油酥糰分成3份，每份各加入紫薯粉／黃姜粉／抹茶粉，分別搓均後，
每個顏色再搓成7個小圓糰；
3）做油皮：在一個大盤裡，把所有裁料搓均後，醒麵半小時；然後搓成7個小圓糰；
4）油皮／油酥糰組合：把油皮包3個顏色油酥糰，搓成中圓糰，用麵棍把它輕壓成橢圓形；
在斜角的上方把麵糰向下斜捲起來，成了一條長條後把它揉再長些，然後再從上方把麵糰向下捲起來；成7個捲狀糰，用刀把每個從中間一分為二：
5）切面捲狀糰朝下，用麵棍把它輕壓成圓形，把內餡包裹好，然後收口，全部完成後放入
預熱焗爐200C，焗25分鍾，焗至金黃色；
6）放涼後享用，可存放一星期:)
Ingredients: 14 servings
Pastry:
125 gm low-gluten flour
54 gm solid vegetable oil
7 gm purple potato powder
2 gm turmeric powder
5 gm matcha powder
Oil dough:
36 gm high-gluten flour
36 gm low-gluten flour
31 gm solid vegetable oil
14.5 gm icing sugar
33.5 gm water
0.5 gm salt
Filling:
420 gm peeled purple potato
3 tablespoons maltose
20 gm butter
Method: baking, preheating the oven 200C, bake for 25 minutes Procedure: 1) Put the peeled purple potato in slices and steam for 20mins , make them into purees and sieve; then put together with the maltose and butter pan fried for about 5 mins, set aside until cool; then smash into 14 small balls;
2) Pastry : In a large bowl, mix the low-gluten flour and solid vegetable oil into a dough and set aside; divide the pastry into 3 portions, add separately the purple potato powder / turmeric powder / matcha powder accordingly, then divide each colour dough into 7 small balls;
3) Oil dough: In a large bowl, mix all the ingredients, let the dough rests for half an hour; then turn into 7 small balls;
4) Combination of oil dough/pastry: put the 3 colours of pastry onto the oil dough, make it into a medium ball, and gently press it into an oval shape with a dough stick;roll the dough at the alternative angle from top to bottom, make it a long roll and then press it longer with the dough stick, once again roll the dough from top to bottom; make 7 rolled dough, cut each at the middle with a knife;
5) Cutting serface upside down, use a dough stick to lightly press it into a round dough, wrap the filling into a ball, then close the bottom; repeat the procedure for each cake;put the cakes into the preheated oven 200C, bake 25 minutes and until golden;
6) Enjoy and store for one week :)
