Materials

Sugar cake skin: sweet potato, glutinous rice flour

Sugar cake filling: black sesame seed powder, glutinous rice flour, sugar, lard, sesame oil

Making: frying (authentic sugar cake is fried, their own home to save a little bit of oil to take the semi-frying is not bad)

Methods

1. Steam the sweet potato, use chopsticks can easily pass through can.

2. Use a spoon to scoop out the flesh of the sweet potato and grind it, then add glutinous rice flour while it is still hot and mix well.

3. Add water and form a soft dough, cover and let rise for 30 minutes.

4, a small bowl of black sesame powder, glutinous rice flour, sugar, a little lard, sesame oil and mix well.

5: Divide the stuffing into roughly the same portions as the skin.

6: Take a piece of dough and pat it in your hand to form a thick crust, and put the filling in the center.

7: Slowly bring the dough together, pushing the crust toward the center until it closes.

8: Pinch the center of the dough and gently pat it flat.

9: Pour oil into the pan, add the sugar cookies when the oil is 50 percent hot, turn the heat down to low and fry slowly, gently shake the pan, and flip the cookies over when they are able to slide.

10, the middle can be more flip a few times, fry until both sides of the golden brown sugar cake bulging after the sheng out that is complete.