Cooking Steps

1. 

   Step1:Stir 80g milk + 40g corn starch evenl

2. 

   Step2:The remaining milk + sugar + light cream. Cook over medium low heat until there is a little bubble. ⚠️ Melt the sugar before firing. Otherwise, the paste will turn yellow. The filling will not be cream white.

3. 

   Step3:Pour in the mixed milk starch. Stir constantly.

4. 

   Step4:To viscous state. Off fire. Cool and refrigerate overnight.

5. 

   Step5:Purple sweet potato filling - wash and peel the purple sweet potato and cut into pieces. Steam and crush it. Add butter, sugar, milk, until the filling has some consistency.

6. 

   Step6:Qingtuan skin - wormwood powder / purple potato powder. Warm and bubble.

7. 

   Step7:Pour in glutinous rice flour. Glutinous rice flour.

8. 

   Step8:⚠️ Add water several times to form smooth dough. Cover with plastic wrap. Set aside.

9. 

   Step9:Purple potato dough made in the same way.

10. 

    Step10:The dough is divided into small dosage forms. It is thin around the rod and thick in the middle. It is packed with stuffing. ⚠️ The proportion of dough and filling can be self-designed. 50g green dough is similar to 30g skin and 20g filling.

11. 

    Step11:After wrapping, cover with the bottom facing down.

12. 

    Step12:Put the oil paper in the steamer. Put the green dough in the gap. Steam at fire for about 15 minutes. Darken skin.

13. 

    Step13:After steaming, brush a layer of salad oil on the surface of green dough. It will be more bright and beautiful. Wrap the film while it's hot.

14. 

    Step14:Qingming must have food - qingtuan. It's ready. With lovely packaging. Everyone wants to take a bite.