Cooking Steps

1. 

   Step1:Peel and slice sweet potato. Steam and press into mud.

2. 

   Step2:Soften the butter, add sugar and beat.

3. 

   Step3:When the color of butter becomes lighter and the texture becomes fluffy and creamy, add half of the egg liquid and continue to beat.

4. 

   Step4:Beat well. Avoid oil-water separation. Add another egg liquid to beat.

5. 

   Step5:Then add the sweet potato puree.

6. 

   Step6:Use the eggbeater to hit it smoothly at high speed.

7. 

   Step7:Add low gluten flour. Press and mix with a scraper.

8. 

   Step8:Knead into dough.

9. 

   Step9:Put it in the fresh-keeping bag. Roll it into 0.5cm thin film. Refrigerate it for 20 minutes and relax.

10. 

    Step10:Press out the shape with the mould. Put it into the baking tray. Each interval should be appropriate.

11. 

    Step11:Fork out 3 rows of holes with fork to prevent expansion and deformation during baking.

12. 

    Step12:Heat up and down 160 degrees. Bake for 20 minutes. Turn on the hot air function. The biscuits are crisper.

13. 

    Step13:Finished drawings.

14. 

    Step14:Finished drawings.

15. 

    Step15:Finished drawings.