Purple Sweet Potato Crystal Cake
1.
Put 295 grams of purple sweet potato, 42 grams of caster sugar and 28 grams of butter into a non-stick pan and fry for a while until it is smooth, then make the purple sweet potato filling
2.
Pour corn starch, milk powder, wheat starch and 20 grams of sugar into a bowl
3.
Add boiling water, stir quickly with chopsticks, try to make the boiling water can scald all the powder, and make it into a smooth dough with no particles.
4.
Add 15 grams of butter
5.
Knead the butter fully into the dough, at this time the dough is shiny
6.
Divide into 19 g pie crusts and cover with plastic wrap. Purple sweet potato filling is divided into 15 grams each
7.
Press the pie crust into a round shape, put in the filling, close the mouth with a tiger's mouth, and pull off the excess dough at the mouth. Closed down
8.
Put oil in the mold, put the smooth side into the mold, press down, and press out a clear pattern
9.
Put the crystal cake in the steamer
10.
After the water is boiled, steam it on high heat for 7 minutes
Tips:
1. Be sure to use boiling water to rinse the powder.
2. The dough should be mixed to a smooth state.
3. The crust should be pressed down a bit, and the dough at the closing should be pulled off.
4. It can be steamed in water for 7 minutes. If the steaming time is too long, it will burst easily.
