Ingredients (for 24 pieces) ✍ How to make clear lime water - 10 liters of water : 1 kilogram of red lime or white lime for chewing betel nuts (use your hands to stir. Smash until the cement dissolves. Soak for at least 1 night. Scoop out only clear water to use. If not used, cover and use for a long time until it's gone. ***If you have used up all the water, add the same amount of water as before, which is 10 liters, then add another 100 grams of clear lime. Stir and crumble and set aside.Keep it for continuous use. It's not expired. But you have to close the lid as well*** I don't want to make a lot. Use 1 liter of water: 100 grams of cement. Set aside overnight and can be used to make dessert. Use the same method as the recipe above. Oh! If it's all gone, add 20g of water and add 20 grams of cement. Stir, crumble and set aside. Don't forget to close the lid or if the lizard falls it will be lizard water instead. I don't know. Can be used to make many desserts. If you have free time, just make it so that when you need it you won't waste time.!But there is a problem even if the container used must not be 🙅♀️ Zinc, Aluminum, Stainless Steel. If all the lime water is damaged, they will react and use it as a plastic container. 💢Purple Potato Filling -450 grams of cooked steamed purple potatoes -1/4 teaspoon of salt -120 grams of granulated sugar -30 grams of vegetable oil -25 grams of corn starch -30 grams of unsalted butter **For corn flour You can use flour for stirring the filling or cake flour instead **for unsalted butter. Can be added to add fragrance._________________ 💢Outer flour - 400 grams of multi-purpose wheat flour - 170 -180 grams of clear lime water - 20 grams of sugar - 1/2 teaspoon of salt - 65 grams of vegetable oil 💢Inner flour - 200 grams of multi-purpose wheat flour - 65 grams of vegetable oil ____________ -Oil For frying 1-2 liters, depending on the size of the fryer. ***For lime water, you can use very cold water instead. ***Vegetable oil, use any oil. Except for olive oil because it has a smell. ***For the ironing method Try to iron it evenly.Make it into a rectangle. When you roll it, roll it firmly to get a beautiful pattern. Iron from the middle to the bottom. From the middle up and Iron from the middle to both sides. ***For how to iron the pattern, just follow the clip and place the edge in the middle. Iron from the center up. Iron from the center to the bottom as well. Don't roll the edges very thin. When folding the edges, they will be difficult to fold. ***When frying, start frying with low heat. Take the curry puff and fry it. No need to wait for the oil to get hot, just fry it coolly.As the oil starts to heat up, the dough will start to turn white and you'll start to see clearer patterns. Gradually adjust the heat to be stronger, use medium-low heat. Do not use high heat, the color will not be beautiful. If you use high heat, the curry that will fry immediately will be cooked only on the outside. The dough surface is not smooth. It's puffy and blistered, not beautiful, and not as crispy as it should be. ***Asking why do you have to put the snacks in oil that is not yet hot? Doesn't it absorb oil? No, on the other hand, the flour will absorb the oil into the flour.And on the layer that we rolled, when we turn on the low heat, the oil will gradually get hot. Gradually increase the heat to medium and it will gradually cook inside. The same principle that many people use to fry pork rinds. The pork skin will crumble. Or what is called "Huam". They soak the pork skin in oil overnight so that the pork skin absorbs the oil and when fried it becomes puffy and crispy. Hey! Let's talk about how the curry suddenly appeared on the pork skin😂 Ah, secretly. As for how to make it crispy for a long time, many people have asked.That is, we want to say It depends on the filling. If the filling is dry and has little moisture, it will stay crispy for several days. But when you're done frying it, you have to let it cool completely. ***Must rest to cool completely until reaching the filling. Don't let it get exposed to humidity. It's rainy season too. If you fry it outside and it's raining, it won't get crispy. If it's sunny and there's no rain, it's okay. Stay in the room. You don't have to turn on the fan at them. Let it cool itself. 4-5 hours and it's completely cool. Then put it in a box and close the lid tightly. 3It was still crispy one day, then the crispiness decreased. But it's still crispy. For bean filling and purple potato filling, store them outside without refrigeration and they can last for 5-7 days. Longer than that, you need to refrigerate them. I make this recipe at home and eat it in 2-3 days. Oh! I forgot to mention that this recipe can be made into 30 pieces, but the pieces will be smaller. Divide the outer dough and inner dough into 10 pieces each. Divide into three as usual. Divide the filling into 30. Try it. Thank you for watching 🙏😊 I hope it's delicious😋