Net Red Fairy Bean Cake [first Taste Diary]
1.
Beat the eggs into a bowl, add sugar and corn oil and stir well.
2.
Sift low-gluten flour and cornstarch into the mixture.
3.
After mixing until the dry powder is reduced, knead it with your hands to form a tough dough.
4.
Divide the dough into about 25g dumplings. (Tips: Cover with plastic wrap and let it rest to relax.)
5.
The purple sweet potato is steamed, peeled, and pressed into mashed potato.
6.
Add the condensed milk and stir evenly, divide into 20g each.
7.
Wrap the right amount of mozzarella with purple potato filling.
8.
The loose dough is pressed open by hand and wrapped with purple sweet potato cheese filling.
9.
Heat a pan on low heat, brush with a small amount of oil, and put the fairy bean cake in the pot.
10.
Fry on low heat until golden on each side.
Tips:
/Pie crust/
The dough of the crust is kneaded until it has no dry powder and is tough, and there is no need to knead out the glove film or the like.
/Filling/
The filling in the video is purple sweet potato stuffing. If the steaming process, the steam will make the purple sweet potato texture too watery and too soft. It is recommended to press the purple sweet potato into a puree and fry it in a pan to dry it. The fairy bean cake wrapped in this way will not be too soft and plastic.
/Frying/
The firepower of the fried fairy bean cake should be low throughout, so as to ensure that the outer skin will not be scorched, and the inner filling has not been fully heated.
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![Net Red Fairy Bean Cake [first Taste Diary] recipe](https://img.simplechinesefood.com/12/12e0d862725e99bc25dbb563d6c5b03a.jpg "Net Red Fairy Bean Cake [first Taste Diary] recipe")
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![Net Red Fairy Bean Cake [first Taste Diary] recipe](https://img.simplechinesefood.com/01/01f8f5be1b86d046f547d5bba16fbec5.jpg "Net Red Fairy Bean Cake [first Taste Diary] recipe")
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