food

Proper amount of purple sweet potato

30 grams of corn oil

20 grams of fine sugar

60 grams of whole egg liquid

Low gluten flour100g

30 grams of corn starch

Condensed milk 12g

Proper amount of cheese slices

step

1. Peel and slice the purple potato, steam it in a pot and let it cool for later use.

2. Pour the corn oil and fine sugar into the basin and stir well. Pour in the beaten egg mixture and continue to stir well.

3. Pour in the sieved low-gluten flour and corn starch, stir into a flocculent shape, knead into a smooth dough, cover it with plastic wrap and let it stand for more than half an hour.

4. Dry-press the purple sweet potato into mud, add condensed milk, grab it and stir it evenly, divide it into 25g portions, and knead it into balls.

5. Each piece of cheese is cut into 16 small pieces, and four pieces are put together for filling.

6. Squeeze the purple potato balls dry, wrap them with cheese stuffing, and knead them into a circle for later use.

7. Divide the dough into nine equal parts and knead, each part is pressed into a thin round piece with the palm of your hand, and wrapped with purple potato cheese stuffing.

8. Press it into cubes with a spatula, put it in a pan and fry it slowly, and fry each side until golden brown (be sure to use a non-stick pan). Eat soft glutinous silk while it is hot, and the milk is rich!