Purple Potato Pancakes
1.
Ingredients: flour 200g water 115g sugar 1 teaspoon yeast 1 teaspoon filling: cooked purple potato 50g corn oil 1 teaspoon sugar 1 tablespoon milk
How to make purple sweet potato pancakes:
Put warm water (not more than 30 degrees) in a small bowl, add yeast, 1 teaspoon sugar, stir to melt, then pour it into flour.
Knead the dough into a smooth dough, cover it with plastic wrap, and ferment about 2 times the size. Take out the dough and knead it evenly, let out the air and relax for 10 minutes, then roll it into a rectangle
2.
At this time, make the purple sweet potato filling, mix all the ingredients in the auxiliary materials, and press it into a puree. If it is too dry, add some milk and put a layer of purple sweet potato filling to thin the bottom, roll it up from left to right, and cut tightly. Tighten up into 3 sections of two ports
3.
Do this for all 3 pieces. Take one dough and press it down vertically. After all is done, cover with plastic wrap and relax for 10 minutes. Then use a rolling pin to roll into a cake.
4.
Then cover with plastic wrap and let it ferment for 25 minutes. The pan is heated, brush a thin layer of oil and put in the fermented pancakes, turn it over and cook until it is golden on both sides.
Tips:
1. When pancakes, the fire must be lower, and the two sides should be flipped constantly to avoid burning.
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