Fairy bean cake skin: 400 grams of low-gluten flour, 50 grams of corn starch, 60 grams of butter, 60 grams of powdered sugar, 30 grams of milk powder and 3 eggs are needed.

Fairy bean cake stuffing: 500 grams of purple potato, 60 grams of condensed milk, 40 grams of sugar, 20 grams of butter and 200 grams of mozzarella cheese are needed.

working methods

Step 1: Wash the purple potato, peel and slice it, and steam it for 20 minutes.

Step 2: Break up the prepared eggs, sift in low-gluten flour, corn starch, powdered sugar and milk powder with a sieve, then pour in melted butter, stir well, knead into dough, and cover with plastic wrap to wake up.

Step 3: Take out the steamed purple potato and put it in a bowl, and grind it into mud. Add sugar and condensed milk and mix well.

Step 4: Pour the stirred purple sweet potato stuffing into the pot and stir fry. When the purple potato stuffing is half dry, add butter and stir-fry until the purple potato stuffing doesn't stick to your hands. Then turn off the fire and serve.

Step 5: Knead the prepared purple potato stuffing into balls of the same size, then flatten the purple potato stuffing and put it into cheese to knead into balls.

Step 6: Take out 40 grams of dough and knead it into balls, then put the dough flat into the purple potato stuffing, completely wrap the stuffing in the dough, knead it tightly, knead it into balls, and then knead the dough into cubes.

Step 7: put oil in a hot pan, add fairy bean cake, and then fry on both sides of medium and small fire until golden brown. Out of the pot, done!