Sesame and potato steamed stuffed bun, also called dinosaur egg, originated from Japanese glutinous rice balls, which became a smash hit in Taiwan Province Province and was introduced to the mainland. Friends who have eaten sesame potato steamed stuffed bun should know its taste, crisp outside and waxy inside. Empty stuttering is delicious and chewy even without stuffing.

Although potato buns are delicious, they are not easy to make. If you want to make a hollow potato steamed stuffed bun without collapse, you must master the state of dough and the baking temperature.

Method of mashed potatoes:

Ingredients: 200g potato flour, 75g milk, 70g egg liquid, 40g butter and 20g Oreo.

Practice: stir the milk and egg mixture evenly, pour it into the milk pot and heat it to a warm state, which is not hot. Add potato flour and stir until there is no dry powder. Add butter while it is hot; Put on disposable silicone gloves and rub them by hand until the butter is completely absorbed.

Add Oreo crumbs, knead until the dough surface is smooth, divide them into 16 equal parts, and put them in a baking tray, leaving a certain distance between the two potato balls, because the potato balls will expand greatly when heated during baking, leaving no enough space, and will be squeezed together after expansion.

The ACA air-blast furnace is heated up and down 180 degrees, preheated for 10 minutes, the baking tray is placed in the middle layer, and baked for 25 minutes at 180 degrees, and then the material can be discharged; There are some cracks on the surface of the successful potato ball, the bottom will not shrink, and the inside of the potato bag is hollow.

Note: Always wear gloves when adding butter, because the dough sticks to your hands easily. The dough should be smoothed before being divided; The baking temperature and time must be well controlled.