Cranberry Hollow Spuds

Ingredients:

Spuds Mix 200g Egg 80g Butter 40g Milk 70g Salt 2g Black Sesame 8g Cranberries

Methods:

1. Milk + Egg + Salt whisked together, heat while stirring on a low flame until warm (for the spuds to be big), 3840 degrees or so. Can not be too high or too low

2. Turn off the heat and pour into the sweet potato flour with a spatula and mix into the dough without dry powder, add softened butter, wear pvc gloves and knead like laundry, knead into a smooth non-sticky dough on the stop (kneaded over the head will be sticky)

3. Add black sesame seeds continue to knead, divided into each 30g or so, each round, each pressed and wrapped into the cranberries rounded

4.

4. Keep some distance into the baking tray sprayed with water mist, into the preheated oven 170 degrees 30 minutes

Tips:

Recipe can be made 12

Be sure to wear pvc gloves, the dough kneaded until the surface is smooth can be, excessive kneading will become more and more sticky

Can be used in a ziploc bag or sealing box at room temperature placed in 3 days, or seal and freeze for up to a month, then bake again