1. The purple potato is peeled and steamed. Take 200 grams of purple potato and 20 grams of milk and press it into a puree with a spoon.
2. Divide into 25 g portions and form balls.
3. The ingredients needed for the bread are kneaded and fermented. Divide them into 6 portions. Roll one portion into the purple potato filling.
4. After wrapping, close the mouth downwards.
5. Squeeze it with the palm of your hand and cut 8 openings for each.
6. Flip up in one direction.
7. After the final fermentation is complete, sprinkle with milk crumbs or sesame seeds, put in the oven at 180 degrees for 18 minutes.
Tips:Milk biscuits: 20 grams of butter + 35 grams of low powder + 2 grams of milk powder + 5 grams of powdered sugar.
