Milky Purple Potato Cake
1.
Two purple sweet potatoes, peeled, cut into pieces about an inch, put in an electric pressure cooker, add appropriate amount of water, about two-thirds of the height of the purple sweet potato.
2.
Cover the pressure cooker, select the bean / tendon button, until the pressure cooker alarms and keep warm, take out the cooked purple sweet potato and put it in the basin.
3.
Use a spoon to press the ripe purple potato into a puree while it is hot. Take about 170 g of the purple potato puree and 100 g of sweetened condensed milk and mix them into a filling, and set aside.
If you like a particularly sweet taste, you can add some sugar or sweetened condensed milk to the filling.
4.
Warm pure milk and mix with flour to form a smooth soft dough.
5.
Put the lid on the basin and let the dough wake for a few minutes.
At this time, you can prepare white sesame seeds, rolling pin, baking pan, and vegetable oil. . . I use peanut oil, but other vegetable oils are also fine.
6.
After preparing the above items, take the dough out and round it, cut it out from the middle to form a circle.
7.
Cut it off, place it on the dough table, and knead it into a long cylindrical shape. My cylindrical shape is not very regular. . . sweat
8.
Cut into small doses and press flat.
9.
Roll out into pie slices and put in the purple sweet potato filling.
10.
Hold the slice of cake with one hand, and close the cake with the mouth of the other hand.
11.
The closing part of the cake must be squeezed into a sharp shape.
12.
Press the cake with your hands.
13.
Dip one side of the cake in the white sesame seeds, and then press it with your hands to make the sesame seeds fit the dough tighter.
14.
Turn the baking pan up and down, apply a thin layer of oil with a brush, put in the purple potato cake, and cover the baking pan.
15.
When heat is coming out of the baking pan, turn on the baking pan, brush a little oil on the surface of the purple potato cake, turn it over, cover the baking pan, and turn it over when the baking pan is hot.
16.
Fry the purple potato cake twice on each side until golden brown on both sides.
The purple potato pancakes I fried have a little bit of filling, but it shows some thick purple, and it looks more appetizing, HOHO!
My 11-year-old daughter likes to try and make various things with me since she was a child. She also invented another way of making purple sweet potato cakes this time, haha:
When mixing the dough, roll the dough into a big, thin one without adding milk, add some purple sweet potato filling, dip in sesame seeds, bake it in a baking pan until golden brown on both sides, and then eat with condensed milk It's more delicious than the purple potato cake with small stuffing.
Everyone can play freely, and maybe make more delicious and delicious purple potato cakes!
Tips:
For children's shoes without a baking pan, you can use a pan or a non-stick pan. No matter what kind of pan is used, when the fire is just started, brush the oil, put in the purple potato cake, and then use the low fire pancake, turning over frequently, otherwise the cake will become hard when it is fried.
Roll out the pie crust a little thinner, and pack more purple sweet potato fillings so that the taste of the purple sweet potato will be stronger. Don't be afraid to expose the filling when the pancakes are exposed. Some of the purple is pretty nice. . . Ha ha
