Purple Sweet Potato Milk Cake
1.
The purple sweet potato is steamed and peeled, the cooking machine smashes into a puree, the chestnut is cooked, shelled and peeled, and the cooking machine smashes;
2.
Put the mashed purple potato in a pot, add milk and stir-fry until dry, then add maltose and stir-fry until it is not sticky, then stir-fry the chestnuts, and finally add corn oil and stir-fry until all the fat is absorbed and the hands are not sticky;
3.
Make the purple sweet potato filling and cool;
4.
The butter is softened at room temperature. Add in caster sugar to beat, then add milk and mix well;
5.
Add purple potato filling and mix well;
6.
Sift the low-gluten flour, add it to the purple potato filling in step 5, and mix to form a dough;
7.
Knead the well-mixed dough into strips;
8.
According to the standard of 15 grams, divide the dough into equal parts, knead it into round balls, and gently press it into small round cakes; PS: The size can be determined by your own shape.
9.
Line the baking pan with aluminum paper, and put the dough into the baking pan; PS: For non-stick baking pans, consider not laying aluminum paper;
10.
Preheat the oven, fire up and down at 180 degrees, 20 minutes; PS: Each oven is different, the temperature and time are slightly different.
Tips:
1. If you don't like chestnuts, you don't need to eat chestnuts;
2. The temperature and time of the oven are different for each oven, slightly different;
3. The size of the cake embryo is different, and the baking time is slightly different.
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