Taro Pie
1.
Peel and slice the purple sweet potato and sweet potato into thin slices and steam, take it out while hot, add fine sugar, butter and condensed milk with a cooking machine to stir into a delicate sweet sweet potato puree. You can add or subtract the amount of fine sugar according to your taste.
2.
After the hand cake is taken out from the frozen layer, take advantage of the cold to tear open the paper on the surface, use a knife to cut off the excess on the four sides, don't waste these leftovers, it is also great to eat!
3.
Then draw a cross from the middle to divide into 4, you can make 2 taro pie here.
4.
Tear the hand cake gently from the bottom paper, add an appropriate amount of taro filling on one side, and leave a circle around the edge for sealing. If the filling is put too much, the filling may be exposed due to swelling when baking.
5.
Put the prepared pie in a non-stick pan, leaving gaps between the arrangements to avoid swelling and sticking together during baking. Preheat the oven up and down at 190 degrees, put it in the middle of the oven and bake for 15 minutes.
6.
Cover one side, use a fork to press down the sides of the hand-held pie, and seal the mouth.
