1. Put potato starch, glutinous rice flour, high-gluten flour, and salt in a large bowl and mix well. Add eggs and milk and mix roughly evenly.
2. Add vegetable oil and pre-softened butter, and continue to knead into a smooth and soft dough. Cover with plastic wrap, store in the refrigerator, and relax for 1 hour.
3. Peel and slice potatoes, steam them well.
4. Put the potato chips into a large bowl and press into a puree. Add milk, sugar, salt, black pepper and softened butter, mix well and let cool for later use.
5. Pour the custard powder, cocoa powder, and black sesame powder into a bowl, mix roughly, and set aside.
6. Divide the dough and mashed potatoes into 8 portions, which are of random size and do not need to be even.
7. Take a small dough, flatten it, and add potato filling. With the help of the tiger's mouth, push the dough upwards and pinch tightly at the mouth.
8. Arrange into the shape of a potato and dip into the dry powder that has been mixed in advance.
9. After the surface of the dough is colored, wipe off the excess dry powder, and then poke a few holes with chopsticks. The dough of the potato bread is ready.
10. The noodles are placed in the cooking pan. Put it in the preheated oven, heat up and down at 175 degrees, bake the middle and lower layers for about 18 minutes, and eat them after they are out of the oven.
