1. Cut peeled potatoes into small pieces.

2. Put the potato pieces in a bowl, cover them with plastic wrap (use toothpicks to puncture some holes in the plastic wrap to deflate), then put them in a microwave oven and turn to high heat 10 minute until the potatoes are soft and rotten. Or steam in a steamer for 30 minutes.

3. In another bowl, break up the eggs, add milk, sugar and salt, and mix well to form egg milk.

4. Steamed potatoes, after being cooled to not be hot, are back-pressed into mashed potatoes with a spoon. Press it for a while and try to press it as delicately as possible.

5. Pour the egg milk into the mashed potatoes bit by bit, and stir evenly with a spoon to make the egg milk and mashed potatoes blend together.

6. After the egg milk is completely added, it becomes a very soft and slippery slurry.

7. Add glutinous rice flour and stir well.

8. After stirring evenly, it becomes a moist batter. Because of the different moisture content of potatoes and the difference in production, the dosage of glutinous rice flour may need to be adjusted according to the actual situation, and finally a wet and soft batter is obtained.

9. Apply some vegetable oil to your hands to prevent sticking, then take a small piece of batter and knead it into a round cake. Press all the batter into round cakes according to this method (about 8 can be made).

10. Preheat the Liren electric baking pan (preheat the upper and lower plates together).

1 1. For the preheated electric baking pan, pour some vegetable oil into the lower tray and brush it with a silicone brush.

12. Add potato cakes, then pour a little vegetable oil on each potato cake, cover the electric baking pan, select "low heat" and bake for about 5 minutes until the potato cakes turn golden brown.