I like the smoothness of the purple potato yam and the milk... The sweet-scented sweet-scented osmanthus did not expect the taste to be very stunning. The Chinese dessert banquet is also great! Simple and fast wow~~
Yam and purple potato are peeled and steamed into the pot, because there is steam, purple potato will sip the yam and soak it separately. After the yam purple potato is soft, sprinkle a little sugar on the surface, and the steam will gradually melt into the ingredients. After steaming, use a bowl.
Add the right amount of milk to the purple potato and use the hand blender to make the purple potato puree. Super stunning and get such a smooth purple potato puree. Because the yam is sticky, it is not recommended to use a stirrer to avoid damage. Therefore, after adding milk, put it into a fresh-keeping bag and pour it into a mud with a rolling pin.
Take a biscuit mold, fill a third of the yam mud and flatten it with a small spoon. Add the purple potato puree and flatten it with a small spoon. Sprinkle a little sugar on the surface
Excess purple potato puree added to the milk and beaten into purple potato milk with a blender
Finished drawing! ! ! Round square love cookie molds look good! I just think that the small flowers feel the atmosphere of quaint Chinese cakes!
Excess purple potato is made into purple potato milk and it is delicious and not wasted!