Purple potato bean cake stuffing: purple potato paste, milk, mozzarella cheese.

Step: 1. Prepare the materials, steam the purple potato in advance, mash it, add 30g milk and mash it into fine mud.

2. Beat the eggs into a bowl and add 30 grams of fine sugar.

3. Add 20g salad oil and 10g milk to the egg mixture and stir well.

4. Add 30 grams of sieved corn starch and 80 grams of low-gluten flour.

5. Add 20g corn oil and 10g milk and mix well. Stir with chopsticks to make it flocculent, that is, there is no dry powder.

6. Cut the noodles into small doses of 20g each, round them and flatten them, and cover them with plastic wrap to prevent cracking.

7. Next, wrap the stuffing, take a proper amount of 16g purple potato paste, knead it round and flatten it, add a proper amount of 6g mozzarella cheese, and knead it round for later use.

8. Take a small glutinous rice ball and flatten it. Add the purple potato cheese ball and wrap it slightly.

9. Put it into a buttered mold, gently press it with the palm of your hand, gently flatten it with your hand, and fill the four corners.

10. Brush the oil on the non-stick pan over low heat, put the bean cake together with the mold in the pan, and fry it over low heat until golden brown. In the process of frying, the mold will automatically fall off. Fry all six noodles in turn until golden brown, and take out the pan. Be sure to use a small fire, frying for too long will burn off and affect the taste.

Method 2 of Purple Potato Bean Cake Ingredients: 70g of low-gluten flour, 40g of corn starch, 20g of sugar, 20g of corn oil, 200 purple potatoes, eggs 1 piece, and appropriate amount of mozzarella cheese.

Step: 1. Wash purple sweet potato in advance, slice it, steam it in a pot, then mash it, add soft sugar and corn oil into the egg and stir it evenly with egg pumping.

2. Mix corn starch and low-gluten flour, sieve into a basin, and stir with a scraper to form dough. Divide the dough evenly into small balls and knead with both hands for later use.

3. Squeeze a portion of dough, add purple potato and cheese, then close it and arrange it into a square by hand.

4. Preheat the pan in advance, brush the appropriate amount of corn oil, and then fry on low heat until all six sides are brown.

Tip: 1, put the cheese according to your own preferences, and put more cheese.

2. Corn oil can also be replaced by butter or other light edible oil.