The recipe of taro cake is as follows:

Ingredients: 24 breakfast cakes, 300g taro, 60g purple sweet potato, 25g butter, 30g sugar, 25g condensed milk, 20-30g light cream , appropriate amount of egg liquid, appropriate amount of white sesame seeds.

1. Cut 300g taro and 60g purple potato into slices, put them in a pot with cold water, and steam them over high heat for about 15 minutes. It can be easily poked through with chopsticks.

2. Put the steamed taro and purple sweet potato into a blender, add 25g butter, 30g sugar, 25g condensed milk, 20g whipping cream, beat evenly, then cool down and set aside.

3. Divide the cooled taro paste into 35g pieces and roll into a round shape (this amount can be divided into about 12 pieces).

4. Pick up a piece of breakfast biscuit, place a taro paste ball in the middle, then press it with another piece of biscuit, and slowly press it into the middle so that the edge of the taro paste is even with the biscuit. You can sort out the shape with your hands a little bit.

5. Beat 2 eggs, first stick a layer of whole egg liquid on the outer ring of the taro cake, and then stick it with dense sesame seeds.

6. Heat the oil pan to about 160℃, put in the taro cakes, maintain the temperature and fry until the color of the cookies becomes darker and the sesame seeds are colored.