1. 100 grams of steamed sweet potato mash, add 20 grams of white sugar, and stir well.
2. Add 200 grams of flour and 3 grams of yeast.
3. Add some water while kneading to make a smooth dough (knead a hundred times)
4. Cover with wrung out wet gauze and ferment 2 times the size.
5. The fermented dough is pressed and exhausted (knead 50 times), divided into small doughs and rounded.
6. Roll it into a circle, brush with thin oil, and turn it over.
7. The oiled side is on the bottom. Use a cutting knife to cut a long strip. Do not cut to the end. Cut half or two-thirds of the wafer.
8. Use chopsticks in the middle.
9. Chopsticks are clamped, the oily side is inside.
10. Continue to make other small shells and put them in the oiled steamer. Leave it to ferment twice the size.
11. Steam on high heat for 15 minutes, stuffing for 5 minutes.
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