① Mix all the ingredients in the spuds except the butter, and stir until there are no more dry powder particles. It is recommended to use a good heat conduction, wide diameter container to steam java, cooked faster.

② Put a plate on top of the steamer to prevent excess water vapor from entering. You can also use heat-resistant plastic wrap to seal it. Steam over high heat for about 20 minutes, timing the water as it boils.

③ Steamed spuds take out, add 20 grams of butter while it's still hot. Butter does not have to melt in advance, because the sweet potato is hot, butter put on it will soon melt away. If you don't have butter, you can use vegetable oil with less odor instead, such as corn oil. Then let it cool down a little bit and start kneading when it's as hot as your hands can handle. You have to do it while it's hot. If it's cold, you won't be able to knead it properly.

④ Knead until the butter is thoroughly absorbed, can pull out a very thin and transparent film, this is very successful java. Soft and silky, put a few days will not harden. Then use plastic wrap to wrap the sweet potato, put in the refrigerator until completely cold.

⑤ This time to fry a little cooked flour. Add 20 grams of glutinous rice flour to the pan and stir-fry over low heat. Stir-fry until the color is slightly brown and you can smell the light fragrance.

⑥ Then prepare the diced fruit. I used mango, plus strawberry freeze-dried, sweet and crunchy with a little sour. You can also use any fruit you like.

⑦ Once the spuds are cold, you can start whipping the cream. It is recommended that you use animal cream. And the cream must be refrigerated in advance to whip well. You can also refrigerate the pots and whisks that contain the cream in advance, and if it's summer, you can sit the pots in ice water and whip them. Pour the cream into the bowl and add 25 grams of sugar. Whisk high-speed whipping to the cream thick, increased volume, began to have obvious lines when, lift the whisk, you can see the small sharp corners, put the basin on the side of the cream does not flow, stop whipping, don't overdo it.

⑧ Then sprinkle cooked flour on the board, roll the spuds into long strips, divided into 10-12 small doses. The small doses are rolled into a round sheet, remember to add cooked flour at any time to prevent sticking.

⑨ If you don't have a special mold for making somen, you can use a narrow bowl or cup as a base and put the rolled out skin on it. The bottom first smeared with cream, and then add a moderate amount of fruit and strawberry freeze-dried, or Oreo cookie crumbles taste also very good. Finish with a thin layer of cream. Then pinch up the edges like a bun and wrap tightly to close. Pinch off the excess crust, knead it with the rest of the excess, and re-roll it to make a few more crusts. This recipe makes about 12-15.

⑩ closure face down, with a paper tray, a "white fat" was born. If you can't finish it, remember to put it in the refrigerator, or the cream will melt easily. The cream will melt easily if you put it in the refrigerator for three days.

?

?

?