Cooking Steps

1. 

   Step1:Prepare all materials required. (PS - cook the eggs in advance. Remove the cooked yolk. Don't let loose parts appear. Be sure to cook them thoroughly.)

2. 

   Step2:Salt free butter softens at room temperature. Sift in the sugar powder. Mix in a pinch of salt. (PS - the flat state can be pressed easily with fingers.)

3. 

   Step3:Beat the egg beater until it is fluffy and white. PS - it's cold. The butter doesn't soften. So I used the way of cold storage after water separation and melting. However, when I took the butter out of the refrigerator for a few minutes, I stirred it for a while and found that part of the butter did not change back to solid state, but became a white milk liquid state. Fortunately, the finished product was not affected. I hope you'll pay attention. If there are new discoveries in the future, I'll solve them urgently.)

4. 

   Step4:Sift in the egg yolk. (PS - as long as it's not a loose part. No matter it's a hot ripe egg yolk or an ice ripe egg yolk, you can easily sieve the ripe egg yolk by pressing it with your thumb slightly. Clean the flour sieve immediately after sieving.)

5. 

   Step5:Sift in low gluten flour and corn starch.

6. 

   Step6:Sift in the mashed sweet potatoes. (PS - in order to avoid the stretching part of sweet potato puree, I still use the way of sieving. If you feel troublesome, you can ignore sieving in and directly add sweet potato puree. If it's iced sweet potatoes, I personally suggest you pass the sieve.)

7. 

   Step7:Press and knead with your hands to form a ball. (PS - because the water absorption of different brands of flour is different, and my 95g salt free butter just fits my formula of 75g new good brand low gluten flour + 75g corn starch + 35g sugar powder + 50g sweet potato puree. If the dough can not be kneaded, add some butter. If you're not sure, just start adding low gluten flour. Add it little by little. You can knead it until it's agglomerated.)

8. 

   Step8:Put the dough in the refrigerator and refrigerate for 20 minutes, then take it out. Knead it into 15g small dough balls. Put it in the baking tray. Press it gently with your fingers. (PS - small cracks around the small surface ball. Do not press to the bottom. Just press lightly. 50g sweet potato puree doesn't show up on the finished product. If you like sweet potato, you can add more. Hee hee ~

9. 

   Step9:In the oven. Up and down the tube. 150 degrees. 25 minutes