Cheese Sweet Potato Cake
by CHEFMADE Cookbook
Favorite
Difficulty
Easy
Time
1h
Serving
3
good to eat
1. First peel and steam the sweet potatoes
2. Then use a rolling pin to roll the sweet potatoes into puree. Here I didn’t use a wall breaker to muddy it, so a certain amount of milk needs to be added to the formula
3. Put the mashed sweet potatoes in a mixing bowl, add glutinous rice flour, milk, and white sugar and mix well
4. Mix all the ingredients evenly and knead until they form a dough
5. Take 35g dough, round it, and flatten it
6. Cut the cheese slices into small square slices of moderate size. Put in the dough, wrap it up and close down
7. Round the dough into the mold to form a shape
8. Press out the shape according to your liking
9. Preheat the oven at 150°C and bake for 18 minutes. The butter is insulated and the water melts. Brush a layer of butter on the sweet potato cake and let it cool.
Tips:Control the temperature according to your own oven temperament
