|Purple sweet potato||60g|
Steam and press purple potatoes into mud. Sift the yolk and mix well.
Corn starch and milk powder are added to purple potatoes.
Add corn oil and sugar.
Mix with chopsticks to form flocculent.
Cover with plastic wrap and refrigerate for one hour.
Paper the baking tray.
Knead the dough into small balls and put them on the baking tray.
The oven is preheated at 150 degrees for 10 minutes and baked for half an hour.
Finished product drawing.
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