1. The custard crust needs to be warmed first, so it is easy to wrap up when used
2. Purple sweet potato slices, steamed in water. I use purple sweet potato as the filling, but it can also be replaced with other things, such as red bean paste.
3. Put the steamed purple potato into condensed milk and pound it into a delicate purple potato mash
4. Knead into 20g balls for use
5. Remove the outer foil holder of the egg tart wrapper, and press the edge part thinner so that there will be no big gnocchi after wrapping
6. Put the purple sweet potato in, close the mouth with the help of the tiger's mouth, and pinch it tightly
7. Press it down a bit, so it looks more like a wife’s cake
8. Brush with a layer of egg yolk liquid, make a few cuts on the surface, and sprinkle with white sesame seeds
9. Put it in the preheated oven and bake at 170 degrees for 20 minutes
Tips:The purple potato filling can be replaced with bean paste or lotus paste, or even custard filling
