Ingredients:
Tapioca starch, eggs, flour, milk, oil, sugar, salt, black sesame seeds.
How to make:
20g of flour, sifted with a dense funnel and set aside.
Tapioca starch 90g, also sifted with a tightly packed slotted spoon.
Crack 2 eggs into a bowl and beat with chopsticks.
Take a saucepan, pour in 100ml of milk, add a pinch of salt, 25g of salad oil and 30g of sugar, stir well.
Heat the pan until it comes to a boil, then pour in the sifted flour and stir quickly to combine.
Stir until there is no raw flour, turn off the heat, pour in the sifted tapioca starch and continue to stir well.
When the mixture is fully blended with the flour and starch, press the dough with your hands to make it non-sticky, and pour in the black sesame seeds and the beaten egg mixture and mix well. It is best to add the beaten egg mixture in several batches and mix to form a paste.
The starch paste will be very smooth, and when you pick it up, you will be able to raise a pointed triangle.
Put the paste into a piping bag and press it onto the baking sheet, spacing each mound of paste apart. If there are small corners on the surface of the paste, dip your fingers in water and press the corners down.
Spray a little water on the surface with a spray bottle and bake in a preheated oven at 180 degrees Celsius for 25 to 30 minutes.
After baking, take it out, and break one of the spuds to see that it is hollow inside, and tastes crispy on the outside. Inside the spuds are Q-bouncy and chewy, the more you chew, the more flavorful.