Cooking Steps

1. 

   Step1:Prepare the three finished materials require

2. 

   Step2:Sweet potato part - 150g of glutinous rice flour, 50g of corn starch, 40g of sugar, 250g of milk, 15g of salad oil, put all the materials into a bowl, mix them evenly, steam them in a pot. (the steaming time is about 25 minutes. When they are taken out, they are coagulated solids. They are milky yellow with a bit of transparency.) then wrap the wrap wrap wrap wrap the plastic film with a rolling pin and beat the hemp to make them taste better. Because it's very sticky, put on disposable gloves. Put the hemp in the bowl into the fresh-keeping bag. Use a rolling pin to roll it into a large piece. Sprinkle with peanut powder. Roll it up for use (peanut powder is cooked peanut ground into powder, add sugar powder and a little black sesame

3. 

   Step3:Cake part: egg yolk, 3 salad oils, 35g milk, 30g sugar powder, 10g low gluten flour, 60g protein, 3 sugar powder, 40g egg yolk, salad oil, milk and 10g sugar powder. Put them into a bowl and mix them evenly. Then sift them into low gluten flour and mix them with a scraper for standby. Drop a few drops of lemon juice into the egg white and add the remaining 40 grams of sugar powder into the egg white. Beat until the egg white doesn't flow. (oven preheat 175 ℃) take one third of the egg white and cut it into the yolk paste and mix it evenly. Then pour it back into the egg white and continue to cut and mix it evenly. Then pour it into the baking pan and put it into the preheated oven. Bake at 175 ℃ for 20 minutes. Take out and cool.

4. 

   Step4:Put the muffin roll into the cake slice after it is cooled in the air. Turn the cake slice into the muffin roll. Set it for use.

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   Step5:Bread part - 250g high gluten flour, 110g milk, 110g egg, 50g white sugar, 1g salt, 1g yeast, 3G butter, 35g butter. Put all bread ingredients except butter into the bread barrel. Fold the salt and sugar in half. Put the yeast on the high flour. Start the bread machine and flour program for 30min. Add butter after the end. Continue to start and flour for 30min. Start the fermentation function for an hour after the second time and flour. After fermentation to twice the size, continue to start kneading for two or three minutes to exhaust. Then take out and roll out the dough to wrap the previous muffin into it. Turn it into a muffin roll. Put it in the oven for about 35 degrees and ferment for 20 minutes. Let the second fermentation to twice the size. (the oven is preheated to 170 degrees). Take out and spray a little water on the surface. Then sift a little powder on the surface. Use the blade to draw several hole

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