1. The yam is steamed and the taro is also steamed together
2. Peel the yam, add 20 grams of sugar and press it into a puree while it is hot
3. Mix well with jujube paste
4. Tuan Cheng Maruko spare
5. Water and oily skin production: 150g flour, 30g corn oil, 30g sugar, 2g matcha powder, 80g warm water, and dough; Pastry production: 100g flour, 50g corn oil and pastry
6. Each dough for 5 minutes, then divide evenly
7. Matcha water oily skin rolled round and wrapped with shortbread
8. Close the mouth down and roll out into a strip
9. Everything is two
10. Roll into a circle with the cut side facing down, and wrap the yam jujube mud ball
11. Make all of them in order and put them in the baking dish
12. Preheat the oven for 3 minutes and bake at 200 degrees for 30 minutes
13. After baking, take it out and let it cool, and it will drop off after a bite!
Tips:The baking temperature is for reference only, and the baking temperature should be set according to your own oven habits.
