Purple Sweet Potato Cake

by Yoha Kitchen

4.6 (1)

Favorite

4

Difficulty

Easy

Time

15m

Serving

2

There is no need to knead the noodles like steamed buns. What they want is a big fluffy hollow, and there is no second fermentation, making it very simple.

Ingredients

Purple Sweet Potato Cake

1. The purple sweet potato is steamed, peeled while it is hot, and mashed into a puree.

2. After the purple sweet potato is cool, add flour and sugar

3. The yeast is first melted with a small amount of water and poured into the flour

4. Knead into a softer smooth dough

5. Use 2 cake molds and brush the inside with a little oil

6. Divide the dough into 2 pieces and put them in the mold

7. Cover with plastic wrap and ferment in a warm place

8. Approximately 2 hours, sent to 80% of the mold

9. Put a little red dates on the surface of the dough, put cold water into the pot, start on low fire, and turn to high fire after boiling

10. Steam for 15-20 minutes, open the lid and take out

11. Once the mold is poured, the cake will come out by itself

12. Cut into pieces and serve as soft as cold or hot

Tips:
The mold is used according to the tools at hand, and the fermentation must be in place, otherwise it will not be fluffy.

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