Cooking Steps

1. 

   Step1:Prepare ingredients and tools - 300g medium gluten flour, 2 pieces of purple potato, 180ml milk, 3G yeast, 10g sugar, mother goose titanium po

2. 

   Step2:Peel the sweet potato, cut it into silk and then into small segments

3. 

   Step3:3 G yeast into 180ml warm milk and stir until melted

4. 

   Step4:In the bowl, prepare 300g flour and 10g sugar. Pour in yeast milk and stir to form floccules

5. 

   Step5:Then knead it into a smooth dough. Cover with plastic wrap and wake up for 30 minutes (the dough must be thoroughly kneaded, so that the finished product will be soft)

6. 

   Step6:Take out the dough with good hair awakening, mix well and exhaust air, put on the purple potato chips and mix well

7. 

   Step7:Roll the rolling pin into a thin piece of dough (the irregular corners can be cut off and re kneaded into a piece of dough. This will not be wasted)

8. 

   Step8:Cut out triangles with a knife

9. 

   Step9:From the big head to the small head, roll it into a horn

10. 

    Step10:Put some water into the titanium crystal pot of mother goose, put on the steaming rack, spread the oil paper, put on the purple potato croissant bag, cover the pot cover and wake up for about 10 minutes

11. 

    Step11:Fire. Steam for 10 minutes. Turn off the heat and simmer for 2 minutes

12. 

    Step12:White and fat with a little purple. Super high beauty value

13. 

    Step13:Purple sweet potato croissant with milk. It's fragrant. It's white, fat, soft and powerful. Let's try it.