250g of high-gluten flour; 20g purple sweet potato powder; Salt 3g; Sugar 85g；; Yeast 5g; 1 egg; 55g butter; Milk 210g; ; Glutinous rice flour100g; ; Corn starch 30g；; Purple potato chips 200g；; 40g condensed milk; The right amount of nuts you like; Appropriate amount of dried fruit; Black rice100g; ; Appropriate amount of oats; A little practice of black sesame seeds
Making Dough Mix 250g of high-gluten flour, 20g of purple potato powder, 3g of salt, 35g of sugar, 5g of yeast, 1 egg and 130g of water and knead into smooth dough.
Add 25g butter and stir until the dough can pull out a tough film.
Then shape and knead the dough until the surface is smooth, and let it stand for 10 minute.
45g sugar and 180g milk are heated together until the sugar melts, and then cooled for later use.
Put 100g glutinous rice flour and 30g corn starch into a rice bowl, and stir evenly while pouring milk.
Steam in a container for 20 minutes until the surface of the mixed liquid is white. When the temperature is lowered, add 10g butter and knead until it is completely absorbed. Cover with plastic wrap to finish mashed potatoes.
To make stuffing, put 200g cut purple potato chips in a steamer and steam for 20 minutes (or wrap them in plastic wrap and put them in a microwave oven for 6 minutes), take them out and press them into a paste with a spoon, then add 40g condensed milk, 30g milk and 20g butter and stir them evenly for later use.
Cut a proper amount of big nuts into small pieces and mix them with other small nuts (or your favorite nuts) and dried fruits.
100g black rice is soaked overnight in advance, and then steamed in a steamer for 50 minutes.
Bake the dough, divide the potatoes into four equal parts, shape and let stand for 20 minutes.
Roll the dough into a circle with a rolling pin, spread the sweet potato on the dough, and sprinkle with appropriate amount of purple potato paste, cooked black rice, comprehensive nuts and dried fruits to form an olive shape.
Spray a small amount of water on the dough surface, roll a layer of oats and black sesame seeds, gently cut with a knife, and wake at room temperature for 40 minutes.
Spread flour on the surface, put it in a preheated oven at 180 degrees, put the baking tray in the oven for about 20 minutes, then bake it in the direction of the baking tray for about 10 minutes, and take it out.
Purple potato, black sesame and soft European set meal are finished!