Prepare ingredients

Purple sweet potato, flour, yeast, milk/water/formula milk

The method is as follows

① Wash the purple sweet potato , peel, cut into pieces, steam, add some milk and mash with a fork to make a paste.

② Knead 120g of flour, 2g of yeast, and 65-70g of milk into a dough, divide it into small pieces, take a piece of dough and roll it into a ox tongue shape (long flat shape), squeeze the purple sweet potato puree in the middle, Tighten the mouth, turn the seam downward and flatten slightly.

③Use a sharp knife to make vertical slits on the surface, then roll it up with the slit facing down, and finally place it on a greased pan with the edge facing down.

④After everything is done, cover and ferment until it becomes obviously fat. Cover and fry over low heat until the bottom is slightly yellow. Add starch water or flour water (a mixture of starch/flour 1:water 3) and cover it. Simmer until the water dries up.

Tips

The purple sweet potato I bought this time is very sweet, so I didn’t add any additional sugar. If you need it, you can add it as needed.