Method 1 of Purple Sweet Potato Bean Cake
Skin material of Purple Sweet Potato Bean Cake: 18g of low-gluten flour, 4g of corn oil, 25g of sugar and 1 egg?
purple sweet potato and bean cake filling: purple sweet potato paste, milk and mozzarella cheese. Steps:
1. Prepare materials, steam purple sweet potato in advance, mash it, and add 3g milk to make it into a fine paste.
2. Beat the eggs into a bowl and add 3g fine sugar.
3. Add 2g salad oil and 1g milk to the egg mixture and mix well.
4. Add 3g corn starch and 8g low-gluten flour.
5. Add 2g corn oil and 1g milk and mix well. Stir with chopsticks into a flocculent state, that is, there is no dry powder
6. Cut the noodles into small doses of 2 grams each, knead 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 of purple potato paste, knead them round and flatten them, add a proper amount of 6g of mozzarella cheese, and knead them round for later use.
8. Take a small dumpling, flatten it, add the purple potato cheese ball, and wrap it up a little.
9. Put it into a mold that has been buttered in advance, gently press it with your palm, gently flatten it with your hand, and fill the four corners.
1. Brush the oil on a small fire in a non-stick pan, put the bean cake together with the mold in the pan, and fry it on a small fire until golden and turned over. 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 sweet potato and bean cake
Ingredients: 7g of low-gluten flour, 4g of corn starch, 2g of sugar, 2g of corn oil, 2 purple sweet potatoes, 1 egg and a proper amount of mozzarella cheese. Steps:
1. Wash the purple sweet potato in advance, slice it and steam it in the pan, then crush it, add soft sugar and corn oil to the egg and stir it evenly with egg pumping.
2. Mix corn starch and low-gluten flour, sift them into a pot, 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, add purple potato and cheese, 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 it on low heat until all six sides are brown. Tips:
1. Put the cheese according to your own preference, and put more shredded cheese.
2. Corn oil can also be replaced with butter or other edible oil with light taste.