1. Wash the sweet potatoes and peel them.
2. Cut thin slices into the rice cooker and press the cooking button to steam.
3. Steamed sweet potatoes. The sweet potato I bought today doesn't have much moisture and has a waxy texture, so I will add a lot of milk in the next steps. If you buy the one that tastes sweet after being steamed, you may not need to put too much milk.
4. Sprinkle with sugar while it's hot. The sweet potatoes I bought today are not very sweet, so I put more sugar. Stir well with a spoon.
5. After stirring, use a spoon to press into a mashed sweet potato.
6. There are many ways to press mud. You can put it in a fresh-keeping bag and use a rolling pin to press it, or you can use a food processor to add some milk to mud. Anything will do.
7. Then press it into a puree and take 200 grams of sweet potato puree.
8. Use your hands to crush large unsqueezed sweet potatoes.
9. Then pour in 65 grams of glutinous rice flour. If the sweet potato mash has more moisture, you can add more glutinous rice flour. This is not stipulated, and slowly blend according to your own amount.
10. Pour in the right amount of milk. It can also be pure milk. Don't pour it all at once. Pour the milk while kneading the dough with your hands. Milk is more fragrant, with a slight milky fragrance. If you don't like milk, you can change it to water or brown sugar water.
11. Combine the glutinous rice flour with milk and sweet potato mash into a dough.
12. It is enough to keep the dough humidity at a level that can form a dough, not too wet or too dry.
13. I wrapped the red bean paste, cheese, and black sesame fillings. You can pack whatever you have at home, as long as you donāt put ingredients that are compatible with the food.
14. Knead the dough into long strips.
15. Divide into small doses of uniform size.
16. All round into a circle.
17. Divide the black sesame and red bean paste into small round balls.
18. A good filling for the dough.
19. Take a dough and flatten it in the middle and press a nest with your thumb.
20. Put in the dough of black sesame filling.
21. Wrap it like dumplings and knead it into a ball.
22. Continue to pack the red bean paste stuffing.
23. Cheese stuffed.
24. After packaging, if you don't want to eat it temporarily, put it in the container and freeze it.
25. I didn't have anything to pack, so I put it in a tin box and put it in the refrigerator, covered it with plastic wrap. Just take it out and fry it when you eat it. Or just dip the freshly prepared egg and wrap it with bread crumbs and then fry it in a frying pan.
26. Heat the pot, add vegetable oil, and heat to 70% heat. Change to a small fire and fry the balls. After freezing, you donāt need to thaw it after taking it out, just fry it in a frying pan. It can also be wrapped in egg liquid, dipped in bread crumbs and deep-fried.
27. I was going to wrap it with liquid egg bread crumbs, but I didnāt care about the oil pan during frying. I had to keep turning the pan or it would overheat. So after a few wraps, I didnāt get the liquid egg bread crumbs anymore. , It was fried directly in the pan.
28. Use chopsticks to stir the pot constantly to prevent the balls from getting burnt.
29. All rounds are oily and golden brown, which means they are cooked. At this time, you can pinch one and taste it. Remember to fry slowly. Cheese flavored.
30. Red bean paste
31. Finished product.
32. I'm too lazy to decorate the plate and eat it straight away.
33. Black sesame flavor.
