A. high-gluten flour 200g, baking soda 1/4 tsp, baking powder 1/4 tsp, fine sugar 25g, salt 1/4 tsp, yeast 1/2 tsp, sugar-free raw soybean milk 120g.

working methods

Mix and sieve the material A, add the material B, stir evenly to form balls, take another clean basin, put a little oil in the basin, put the dough on the plastic wrap, and let it stand and ferment for one hour.

Peel the sweet potato, cut it into small pieces, put it in the microwave oven for 3 minutes, take it out while it is hot and press it into a paste with a spoon, add a proper amount of condensed milk and stir it evenly, and divide it into 50 grams of sweet potato balls for later use.

Take out the fermented dough, divide it into 70g small dough and wrap it in sweet potato balls. Grab the dough in the closed position, wet the surface with water, then stick a proper amount of coarse grains, arrange it on the baking tray with the closed position facing down, put it in the oven for 20 minutes, and then bake it at 220 degrees 15 minutes.