Purple sweet potato and bean cake stuffing: purple sweet potato paste, milk and mozzarella cheese.
Steps: 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 30g fine sugar.
3. Add 20g salad oil and 10g milk to the egg mixture and mix well.
4. Add 30g of screened corn starch and 80g of low-gluten flour.
5. Add 20g corn oil and 10g milk and mix well. Stir with chopsticks into a flocculent state, that is, no dry powder.
6. Cut the noodles into small doses of 20 grams each, rub them round and flatten them, and cover them under the plastic wrap to prevent them from 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 dumpling and press it flat, add the purple potato cheese ball, and wrap it up a little.
9. Put it into a mold buttered in advance, press it gently with the palm of your hand, gently flatten it with your hand, and fill the four corners.
10. Brush the oil in the non-stick pan with low fire, put the bean cake and the mold in the pan, and fry it over low fire until golden. In the process of frying, the mold will automatically fall off. Fry all six noodles in turn until golden, and take out the pan. Be sure to use low heat, and 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 mozzarella cheese.
Steps: 1, the purple potato is washed in advance, sliced and steamed in a pan, then crushed, and the egg is added with white sugar and corn oil and stirred evenly with egg pumping.
2. Mix corn starch and low-gluten flour, sieve them into a basin, and stir with a scraper to make dough. Divide the dough evenly into small balls, knead with both hands and set aside.
3. Squeeze a portion of dough, put purple potato and cheese on it, then close it and arrange it into a square by hand.
4. Preheat the pan in advance, brush a proper 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 Dora silk.
2. Corn oil can also be replaced with butter or other edible oil with light taste.