Cooking Steps

1. 

   Step1:Peel and cut sweet potato into pieces, and stea

2. 

   Step2:Mash the steamed sweet potatoes with a spoon and add two spoons of coconut milk

3. 

   Step3:After the filling is finished, start to make the outer skin. Sift the flour and corn starch. Mix well with sarzia linseed oil

4. 

   Step4:You can start wrapping after the filling and the skin are finished. Each Xiandou cake has 20g inner filling and 15g epidermis. The epidermis is first pressed into a flat shape in the palm of the hand. The inner filling is rubbed into a circle, which is wrapped like a dumplin

5. 

   Step5:Then shape it by hand. Turn it into a square. Heat the pan and pour in sagiya sunflower oil. Put the Xiandou cake on it one by one. Bake the six sides into yellow.