Composition:

Taro 140g

Purple potato 60g

50 grams of milk

Sugar 10g (added to taro paste, but not added)

75 grams of butter

Low-gluten flour 1 10g

Milk powder 35g

25 grams of eggs

Sugar powder 10g

Salt 1 g

Production method:

1. Steamed taro and purple potato, mashed with milk boiling stick, and put in the refrigerator (but make it thicker, if it is still thin after refrigeration, you can fry it in a non-stick pan over low heat).

2. After the butter softens at room temperature, add powdered sugar and salt, and send it to a fluffy state with an egg beater, then add the egg liquid and continue to stir evenly with the egg beater.

3. Sift in low-gluten flour and milk powder, mix well with butter and knead into smooth dough.

4. Take half of the dough, roll it into a cake shape, put the taro paste into a paper bag, squeeze it onto the cake, and wrap it with the cake.

5. Cut into small cubes, brush the surface with egg yolk liquid, and put in the oven 180 degrees 15 minutes.