1. Take 500g of sweet potatoes, cut into chunks, prepare a steamer, boil the water, put the sweet potatoes in the steamer and steam for 15 minutes.
2. Then take 120g of soda biscuits, put it in a fresh-keeping bag, and use a rolling pin to knock them into powder form. The biscuits here can be replaced with any biscuits, depending on your personal preference.
3. The biscuits simply pressed by the rolling pin may still have large particles, which will affect the formation of the bottom of the biscuits, so at this time we have to sieve the biscuits (if there is a cooking machine, you can put it directly in) Break it, lazy people do it).
4. Next, let's melt the butter. The butter here is 50g. Sit it in hot water and melt it with insulated water.
5. Then add the melted butter to the biscuits and mix well.
6. Put a layer of oiled paper on the baking tray, spread the mixed biscuits on the top, flatten, compact, and press into a flat biscuit base, put it in the refrigerator for 30 minutes, and let the biscuit base set.
7. At this moment, the sweet potato is almost cooked. Press it lightly with a spoon. It is easy to squeeze, indicating that it is steamed.
8. Steamed sweet potatoes can be peeled off easily.
9. Then crush the sweet potatoes to make mashed sweet potatoes.
10. Pour the pressed sweet potato mash into the milk pan, then add 30g of butter, an egg yolk, and 40g of sugar. The sugar here can be replaced with the same amount of honey.
11. Finally, add 60g of black and white evaporated milk. The black and white evaporated milk can also be replaced with the same amount of milk, then turn on a low heat and stir gently to mix the ingredients evenly.
12. Heat it while stirring. The purpose of heating is to dry the water. Heat it until there is no water but it is smooth. You can stir it in a slightly doughy state. Don't fry it too dry.
13. Put the sweet potato dough out and sift it, because sweet potatoes are coarse grains and have more fiber, so it will be more delicate after sieving. Those who like to have a grainy feeling can omit this step.
14. Spread the sifted sweet potato dough on the bottom of the just made biscuits. Use a spatula to smooth it. It doesn’t matter if it’s not particularly flat. You can adjust it later.
15. Then spread a layer of plastic wrap on the surface.
16. Use a small rolling pin to gently roll the surface flat, it will be much flatter now.
17. Finally, tear off the plastic wrap and brush a layer of egg yolk liquid on the surface.
18. Put it in the oven and bake at 200 degrees for 20 minutes. Remember to preheat the oven in advance, and then it will be a happy waiting time.
19. Dangdangdang, with a ding sound, it can be out of the oven. Take it out and cool it first. After cooling, put it in the refrigerator for 1 hour (or freeze for 30 minutes) and then cut into pieces, so that it is not easy to chop, and the taste is better.
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