Cooking Steps

1. 

   Step1:Wash and peel the sweet potato and cut into slices. Put it into a steamer. Steam over medium heat for 20 minutes until fully cooke

2. 

   Step2:Add sugar, milk and condensed milk (the water content of purple potato is different. Milk should not be added at one time. Add slowly

3. 

   Step3:Sift the purple sweet potato puree. It needs a little patience. The purple sweet potato puree is sticky. Use a scraper to press out the delicate purple sweet potato puree slowly

4. 

   Step4:Put it into a mounting bag for standb

5. 

   Step5:All materials except butter are poured into the mixing barrel of the cook machin

6. 

   Step6:Put it into the chef's machine and select the kneading mode. Turn on the 2nd gear to knead the doug

7. 

   Step7:Knead the dough surface until it is smooth, then add the softened butter. Turn it down and knead until the butter is completely integrated into the dough

8. 

   Step8:When the dough is kneaded to the complete stage, the dough can be pulled up to have a better and delicate glove film, and then the kneading can be stopped

9. 

   Step9:Knead the dough and divide it into 5 parts. Round and relax for 5 minute

10. 

    Step10:Take out the wake-up dough, pat the dough with your hands, exhaust the air, and then roll the dough with a rolling pin to form a thin ox tongue

11. 

    Step11:Press the thin edge at the end. Squeeze the purple sweet potato mu

12. 

    Step12:Fold from one side to the othe

13. 

    Step13:After the roll grows into a strip, close the mouth and tighten it. Continue to rub it a little longer on the chopping board. If the dough shrinks badly and is not easy to rub long, put it aside and relax for a while. Make other dough first. When relaxed in place, it will not retract. Pay attention to rolling. After rolling to the end, the closing part should be pinched tightl

14. 

    Step14:Flatten one end with a rolling pi

15. 

    Step15:Then circle it. Put the other end on the battered dough. Wrap it. Then squeeze it tight. Be sure to pinc

16. 

    Step16:On oiled paper. Ferment for 25 minute

17. 

    Step17:Add 50g sugar to 1000ml of water, boil it and turn it off to a minimum, as long as there is a slight bubble on the edge

18. 

    Step18:Put the fermented dough in sugar water on the front and remove the oilpape

19. 

    Step19:Cook for 30 seconds. Turn over and cook for another 30 second

20. 

    Step20:Drain the boiled dough and put it directly on the baking tray. It's just cooked. It's very smooth when bake

21. 

    Step21:Drain the boiled shellfish and put them on the baking tray. Preheat the oven in advance. 200 degrees. Middle layer. Heat up and down. Bake for 20 minutes. If it's colored, cover it with tinfoil in tim

22. 

    Step22:The shell fruit is tough outside and tender inside. It's better to add purple sweet potato mud

23. 

    Step23:Finished product drawin