40 grams of milk

Eggs 1

20 grams of butter

Mashu premix 100g

A handful of sesame seeds (not needed)

working methods

1. The dosage listed above can probably make 6-8 potato balls.

Butter can be softened directly at room temperature.

At this time, you can mix the milk and eggs evenly and heat them for more than ten seconds to make the egg liquid slightly warm (don't heat it for too long, so as to avoid the egg liquid boiling and flocculation).

2. Add the pre-mixed powder of mashed potatoes into the egg liquid, stir and knead until no powdery particles can be seen, and knead for about 10 minute. At this time, the dough is a little sticky. 3. Knead all the softened butter into the dough and continue kneading for about 10 minutes until the dough is smooth. Kneading is like washing clothes, just knead it. 4. Knead the dough until smooth, add sesame seeds, knead for a few times and mix well. 5. Knead into long strips and divide them into small doses. 6. Preheat the oven to 180℃, spray water on the separated dough surface, put it in the middle layer of the oven, bake at 180℃ and 160℃ for 30 minutes, stew for 5 minutes after enough time, and then take it out of the box. 7. The effect of baking in the oven is visible to the naked eye. 8. The bottom is flat and slightly brown. 9. It's fragrant, sweet and waxy.