1. Cut the frozen butter into small pieces and put it into the container (the butter in the refrigerator is directly taken out without softening)
2. Add salt and sugar, sift in low powder
3. Put on gloves and quickly knead it into crispy grains
4. Pour the egg yolk
5. Add milk
6. Quickly knead into a ball
7. Put the plastic wrap in the refrigerator to relax for more than 30 minutes
8. Taro, cut into small cubes and steamed
9. Add milk, caster sugar, purple sweet potato powder and starch, add a little water and mix thoroughly. Turn on a small fire to heat, boil until thick and leave the fire to cool for later use
10. Take out the refrigerated pie crust and divide it into two
11. Roll out 1/2 of it, one circle larger than the diameter of the pie pan
12. Lift the pie crust on the mold, tidy it up slightly to make the edges fit
13. Use a rolling pin to roll over the mold to remove excess corners. Put your fingers on the side wall of the mold and squeeze the pie crust to make it fit tightly with the mold, and make a small hole in the bottom of the cake.
14. Pour in the cooled taro filling
15. The other half is rolled out as above. Use a mesh knife to cut out the lines, don’t cut too thoroughly
16. Cover the pie. Use a rolling pin to roll over the mold to remove excess corners
17. Brush the surface with liquid egg yolk. Put it in the preheated oven, the middle layer, the upper and lower fire 180°C, then turn to 160°C and bake for about 20 minutes
18. Baked. Demould after cooling slightly
19. While it's hot, cut open and eat. Xiang Xiang Da
