Purple Sweet Potato Sesame Milk Ball
1.
1. Peel the purple sweet potato and cut it into small pieces, and steam it in a steamer until it is overripe. Put the ripe purple sweet potato chunks in a blender (or use a rolling pin or mill it~), pour half of the sugar (25g), beat the purple sweet potato chunks into a slurry, set aside and wait for it to cool. Add a little milk according to the consistency of the taro puree and mix well.
2.
2. Heat a saucepan over medium heat, pour in the sesame seeds, stir fry for 2 to 3 minutes, pour out the sesame seeds and set aside to cool for later use.
3.
3. Add the remaining sugar to the softened buttercream and mix well.
4.
4. Grab a small handful of taro puree with clean hands, knead it into a ball and press it into a cake. Spoon a small spoonful of cream cheese on the center of the taro cake and wrap it as shown in the picture
5.
5. Use both hands to knead the center of the palm a few times to make a round rumbling ball, and place it in a dish lined with Yingtai baking paper.
6.
6. Repeat the above steps until the material is used up.
7.
7. Wrap a layer of cooled sesame seeds on the outside of the purple sweet potato balls, ready to eat.
Tips:
Tips
Happy tears are a little windy:
-If you don't have cream cheese on hand, you can use red bean paste instead. The taste is also very good.
-If you don't have a steamer, put the purple sweet potato in warm water, put it in the microwave and turn it for 5 to 7 minutes. During this period, the purple sweet potato can be taken out and turned over to ensure even heating.
-This recipe uses less sugar. If you like to eat sweeter, you can add about 20 grams of sugar.
-After the purple potato mash is done, if you don't use it immediately, you can cover it with a moist towel or cover it with a layer of plastic wrap to prevent a layer of dry skin from forming on it.
