A. 200g of high-gluten flour, 4 teaspoons of baking soda1,4 teaspoons of baking powder1,25g of fine sugar, 4 teaspoons of salt1,2 teaspoons of yeast1,sugar-free raw soybean milk120g, etc.

working methods

Mix and sieve the material A, add the material B, stir evenly to form a ball, take another clean basin, put a little oil in the basin, put the dough on the plastic wrap, and let it stand and ferment for one hour.

Peel the sweet potato and cut it into small pieces, put it in the microwave oven for 3 minutes, take it out while it is hot and press it into mud with a spoon, add a proper amount of condensed milk and stir well, and divide it into 50 grams of sweet potato balls for later use.

Take out the fermented dough, divide it into 70 grams of small dough and wrap it in sweet potato balls. Grasp the dough in the closed position, wet the surface with water, then stick a proper amount of coarse grains, arrange them on the baking tray with the closed position facing down, put them in the oven for 20 minutes, and then bake at 220 degrees 15 minutes.