Purple Sweet Potato Sesame Cake

Purple Sweet Potato Sesame Cake

1. Peel the purple sweet potato, cut into small pieces and steam for half an hour.

2. Mash it with a small spoon

3. Squeeze a little lemon juice (purple sweet potato will become purple-pink more beautiful when it encounters acid, so you can keep it on).

4. Pour glutinous rice flour. (Purple potato has a sweet taste, no need to add sugar) Slowly add an appropriate amount of milk in several times and mix well.

5. And into dough. . .

6. Put it on the cutting board, cover it with plastic wrap, and press it with your hands a few times to make it easier to roll the skin.

7. Use a rolling pin to roll into a dough piece with a thickness of about five millimeters.

8. Use round and heart-shaped molds to carve out small cake embryos.

9. Pour some sesame seeds on the chopping board, apply a layer of oil on the surface of the dough (convenient to stick the sesame seeds, you don’t need to apply it), put it directly on the sesame seeds, and press gently.

10. Prepare the dough in turn and place them in a baking tray lined with tin foil. . . . Preheat the oven in advance, up to 185 degrees, down to 180 degrees, and bake for 15 minutes

11. Success. . . .

Tips:

1. If there is no oven at home, put a little oil in a baking pan or a pan, and it can be cooked on a low fire.
2. The baking time can be based on the thickness of the dough, which is usually a quarter of an hour.