Polka Dot Candy Seeds

Polka Dot Candy Seeds

1. Mix condensed milk and egg yolk evenly

2. Sift in low-gluten flour

3. Mix well and put in the refrigerator for 30 minutes

4. Divide the purple potato filling into 5 g/portion, and divide the skin into 10 g/portion, round

5. Put the skin between the plastic wrap, flatten the skin with the palm of your hand, and then roll it out with a rolling pin

6. Put purple sweet potato filling on one end

7. Roll up and wrap

8. Pinch both ends

9. Add a little water to the cocoa powder to make it thick. Use the thick end of a toothpick to dip the cocoa liquid on the skin

10. Place the prepared candies on a non-stick baking pan

11. Preheat the oven in advance to 160 degrees for upper heat and 150 degrees for lower heat, and bake for 12 minutes

Tips:

1. Because the crust is relatively sweet, the filling can be sugar-free
2. Don't be too thin at both ends. I made the first set because the two ends are too thin and easy to zoom.
3. This amount can make 16 candy seeds
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