Cheese Purple Potato Cake
1.
Wash and peel the purple sweet potato and cut into pieces for later use
2.
Put the purple sweet potato into the steamer after the air is up, steam for 20 minutes, take it out and let cool for later use
3.
Mash the purple sweet potato into a puree shape, then put the white sugar into the purple sweet potato puree and mix well
4.
Cut the cheese into pieces and set aside, and preheat the oven at 170°C for 5 minutes in advance
5.
Tear off the cling film on the first layer of the hand cake, keep the cling film at the bottom, and spread it flat on the table/panel
6.
Spread part of the cheese on the hand cake
7.
Spread the mashed purple potato on top of the cheese
8.
Sprinkle some cheese on the purple potato mash
9.
Put a piece of silicone oil paper on the baking tray to prevent sticking. Wrap the hand-held biscuits with the fillings in the way of buns, with the crust facing down. Put the wrapped cheese and purple potato cake on the baking tray, and sprinkle some sesame seeds on the cake. Put the baking tray in the middle of the oven and bake at 170℃ for about 15 minutes
10.
A crispy and popping cheese purple potato cake is ready!
Tips:
1. There is no limit to the type of cheese. I used a mixture of Cheddar Cheese and Mozzarella Cheese. You can also choose sliced cheese according to personal preference
2. It is best to choose the original flavor of the hand cake (the green onion flavor will affect the overall taste and beauty). There are whole packages of hand cakes in the supermarket to buy, which are cheap and delicious.
3. As long as the hand cake starts to soften, you can proceed to the fifth and subsequent steps without waiting until it is completely defrosted. Because the over-thawed hand cake is very soft and sticky, it may cause poor control of the shape during operation
