Milk 230g

Eggs 2

Sesame flour 400g

Butter 80g

Castella: 4 egg yolks

Sugar 80g

Milk 400g

Cooking soda 20g

Cornstarch 15g

Butter 20g

Light cream 400g

Make the popping paste

More ingredients except light cream

Popping paste of mashed potato 20g

Light cream 400g

Popping sweet potatoes

Castella, in addition to the light cream all other ingredients into a pot, simmer on low heat until thickened, stirring constantly. The practice of popping sweet potatoes Step 1

This state can be, poured into the basin, cool water to cool, cream beat to 80% hair, and cool milk sauce stirred is the Kasbah sauce, put in the refrigerator standby. The first thing you need to do is to make sure that you have the right ingredients to make a good meal, and that you have the right ingredients to make it a good one. The practice of popping the battered spuds Step 3

Pour into the spuds and mix well with your hands, at first feel thin, knead for a while, the dough is more tenacious. The first thing you need to do is to make sure that you have a good understanding of what you are doing and how you are doing it. If you want to make the dough sticky, touch a little bit of butter on your hands. The first thing you need to do is to make sure that you have the right amount of butter on your hands, so that you have the right amount of butter on your hands. I used an air oven, so the color is more even. The coloring is more even, so I used an air oven. Baked Sweet Potatoes Step 7

The bottom with a knife to make a hole, so that you can squeeze the Kashiwagi sauce into it. The hole is so big that you can squeeze the Kashiwagi sauce into it. The first step is to make sure that you have the right ingredients for the right dish, so you can make sure that you have the right ingredients for the right dish, so you can make sure that you have the right ingredients for the right dish.