Prepare ingredients:

Taro paste: 250g taro, 70g purple potato, 60g milk and 25g condensed milk.

Mashu: glutinous rice flour 102g, sugar 25g, corn starch 30g, pure milk 187g.

Cake crust: 60 grams of corn oil, 40 grams of sugar, 2 eggs, 60 grams of corn starch and 200 grams of low-gluten flour. ?

Exercise:?

1, taro paste: according to the number of grams in the formula, cut fresh taro and purple potato into pieces, steam them in a pot, add 60g pure milk and 25g condensed milk to make a paste, and cover the surface with plastic wrap for later use.

2. Mashu: Add 102g glutinous rice flour, 25g white sugar, 30g corn starch and 187g pure milk into a bowl, stir well, sieve again to make it more delicate, cover it with plastic wrap, and steam it in cold water for 20 minutes. When it is taken out, add 20g butter, stir well, air it until it is not hot, and stretch it repeatedly with gloves. ?

3. Divide the prepared mashed taro into 25g balls, and divide the prepared mashed potato into 15g balls. Then wrap the mashed taro into a flat shape and knead it into balls.

4. Cake crust: add 60g corn oil and 40g sugar into the bowl, beat in 2 eggs, stir well, then sift in 200g low-gluten flour and 60g corn starch, knead for 30 minutes, then divide into 25g pieces, *** 18 pieces, flatten one piece, push up and wrap it with taro paste and potato stuffing, and pinch tightly at the mouth. ?

5, electric baking pan preheating, medium and small fire, first branded the upper and lower sides and then branded the four sides in turn, until the six sides are golden.