紫薯酥（Thousand Layer Flaky Purple Potato Mooncake)

在我家附近有一间蔬菜杂物店，价钱虽然比超市来得贵，但胜在够新鲜和多样化。看到neyeeloh 的绿茶酥后就开始到处挖食谱和准备材料了。早上七点多来到店铺就看到几粒又大又圆的芋头摆在篮子里，再朝旁边一瞄，紫薯也在呢。芋头天天都在卖，紫薯却是稀客呀！我的手还是模去了紫薯那里。 呵呵。

本来是打算用Carol的芋头酥食谱，细细读过后发现还蛮费时的，因为间中需要两次息面，最后选择了AUNTY YOCHANA的食谱。

Water dough:
200 gm. Plain flour
1/2 tsp. white vinegar
50 gm. shortening
30 gm. sugar
100 gm. water

Oil Dough:
180 gm. Plain flour
100 gm. shortening

Method:

(1) For water dough, mix all the ingredients together into a dough. Rest for 20 mins. Divide into 4 portions.
(2) For oil dough, mix all the ingredients. Divide into 4 portions.
(3 Take water dough and wrap up the oil dough.
(4) Roll into a long rectangle and roll up into a swiss roll shape. Roll out again and roll into a swiss roll again (altogether two times).
(5) Cut the roll into 4 pcs each. Roll out the cut dough , spiral side facing up and wrap up with yam filling.
(6) Deep fry in medium hot oil till golden brown.

内馅是参考Carol的做法，把芋头换成了紫薯。
我把两粒紫薯酥放进烤箱里烘烤，可是出来的效果不是很理想，用油炸的比较适合我的胃口。