Purple Potato Cookies

1. Cut butter into small pieces and put them in a basin to soften

2. Clean the purple sweet potatoes thoroughly, peel off the outer skin, and cut them into 1cm thick pieces

3. Put the purple sweet potatoes into a pot of boiling water and steam over high heat for about 10 minutes until they turn color and are fully cooked

4. Take an appropriate amount of purple sweet potatoes, add milk and stir to make purple sweet potato puree. Take 100 grams and set aside for later use

5. Add white sugar to butter,

6. Use an electric mixer to beat butter at low and then medium speeds until smooth and the volume increases

7. Add purple sweet potato puree to butter and stir evenly with a silicone scraper

8. Sift the low gluten flour and add it to the bowl

9. Mix all the ingredients evenly. If the batter is too dry, you can add a little milk and a small amount. At this time, you can preheat the oven and heat it up to 160 degrees Celsius and down to 170 degrees Celsius for 10 minutes

10. Prepare a piping bag and put it into an 18 tooth piping nozzle. Put the purple sweet potato batter into the piping bag and squeeze it vertically onto the mold. The piping nozzle can be replaced with other styles or squeezed into any shape you like

11. Place the purple sweet potato cookies in the middle layer of the oven and set the heat to 160 degrees Celsius and 170 degrees Celsius for 25 minutes. Bake until the edges of the purple sweet potato cookies turn slightly yellow and they are fully cooked.