The glutinous potato covered with milk is out of the loop, so I tried it at home. A whole formula to realize the freedom of potato covered with milk ~

Formula:

Potato ingredients: 2g of white sugar, 1g of corn starch, 65g of glutinous rice flour, 145g of milk and 1g of butter

Milk cover ingredients: 4g of cream cheese, 15g of white sugar, 2g of whipped cream, 4g of milk, 12g of condensed milk and 3g of sea salt.

2. After the steamer is boiled, cover it with plastic wrap and steam it, and the plastic wrap is punched with several holes;

3. If the fire lasts for about 15-2 minutes, how to see whether it is steamed (the liquid is completely solidified, bright white, and tastes without powdery texture)? It is easier to steam the steamed utensils with a shallow plate.

4. after steaming, add butter while it is hot and knead it evenly, so that the dough can fully absorb the butter, and the more it is kneaded, the smoother it becomes.

(You can put the sweet potato into a fresh-keeping bag and knead it)

Making a milk cover:

5. Stir the cream cheese and milk insulation water to melt or bite it in a microwave oven, let it cool, beat the light cream, sugar and salt with an egg beater until lines appear, then add condensed milk and milk cheese paste, and continue to beat until the lines do not disappear.

6. After the kneaded potato is cooled, use the tiger's mouth to pull it into small balls one by one, roll it around and dip it in the powder, dip it in the milk cover, wrap it in a crisp and eat!