This is actually what I learned from other masters. I am trying to get close to the original. In fact, there are many differences. I also don't want to call it purple potato carnation. It seems a bit vulgar. This is my love. My splendid years. . . .
Purple potatoes are peeled and steamed. Put the sugar in it and heat it as fine as possible. The amount of sugar is set by yourself. After the cool down. The yeast that melted the milk was also mixed in. After mixing together. Knead it into a smooth dough with flour. Allow to stand for twenty minutes.
Cut a dough with a knife.搓 grows strips. Such a strip requires three.
Then use a rolling pin to level it, try to make some books, and the flowers will look better. In this process, if the dough is sticky, you can sprinkle some dry flour.
Take a long strip and fold it into a flower heart by hand.
Take another strip, cut it, and fold it into a piece of flowers. Need to fold more than four flowers. Fold the remaining patches in this way. Dip a little water on each piece of flower and apply it around the center of the flower.
Then, the embryo is like this, it can be placed in the cake mold. Steam up for ten to fifteen minutes.
This little thing is made. Because of the taste of purple potato. The taste is good. However, the flowers are too thin, so they will harden when they are cold. So the finished product comes out. It is best to eat it hot. Its appearance value is actually far beyond the value of food. So, I do it, purely in order to practice. I also have no small electronic scales. Therefore, the specific grams cannot be given. It is entirely based on the amount of food you can eat. The ratio of purple potato to flour is 1 to 3. I hope other masters can do better than me. . . .