1. All the ingredients are ready for later use.
2. Wash and peel the purple sweet potatoes, put them in a pot and steam for 15 minutes.
3. Take out the steamed purple potato and use a rolling pin to press it into a puree. Put the purple potato into a food processor, add 24g of water and stir to make a puree.
4. Use a strainer to sieve the stirred purple potato mash.
5. Put the butter softened at room temperature into a water-free and oil-free glass bowl and whip it into feathers at low speed.
6. Sift in the powdered sugar and use an electric whisk to beat at low speed.
7. Add 10g of egg liquid to the butter, continue to beat at low speed until the butter completely absorbs the egg liquid.
8. Then add the sieved purple potato puree and beat until evenly mixed.
9. Sift the low-gluten flour into the purple sweet potato butter and press it into a dough with a hard spatula.
10. The cookie decorating mouth is put into the decorating bag, and then the dough is put into the decorating bag.
11. Cover the golden baking tray with greased paper and squeeze out rose cookies.
12. Put it in the middle of the oven, heat up and down at 170 degrees, and bake for 20 minutes.
