Ingredients

220g cake flour, 125g milk, 1 egg liquid, 70g powdered sugar, 0.25 tsp salt, yeast powder (0.5 tsp + 0.25 tsp) 3 grams, 15 grams of unsalted butter, 500 grams of cooked purple potatoes, 2 tablespoons of oil (about 26g)

Method

1. Beat the purple potatoes in the microwave and peel them. Use a whisk to beat the mixture into a puree. Add powdered sugar and oil while hot and stir evenly. Put it into a ziplock bag and seal it. Use a rolling pin to roll it out more evenly. If there are any particles, just pinch them with your hands. But the reason why I don’t choose to use a blender is because I want to be able to eat the purple potato kernels when I eat it~haha~

2. The complete process of shaping: A. After the first fermentation. Deflate the air. Divide into 6 equal parts. Roll into balls. Let stand for 15 minutes.

3.B. Wrap in the kneaded purple sweet potato filling.

4.C. Close~ Slightly round.

5.D. Use a rolling pin to roll it into a round cake shape.

6.E. Cut out 10 cuts evenly.

7. F. Turn the lace up in one direction~the shape is complete.

8. Finish shaping. Cover with plastic wrap and proceed to the second fermentation~

9. Fermentation is completed. Brush Add egg mixture and sprinkle with almond flakes.

10.180 degrees--20~25 minutes is enough~

Tips

--Size--Dough is about 70g, 6 purple sweet potato fillings are about 33g/ 1 6 pcs