Purple Sweet Potato Sesame Cake

Purple Sweet Potato Sesame Cake

1. The purple sweet potato is steamed and peeled, pressed into a puree with a small spoon, and a little lemon juice is squeezed (purple sweet potato will become purple-pink more beautiful when it encounters acid, so you can leave it on).

2. Pour glutinous rice flour. (Purple potato has a sweet taste, no need to add sugar)

3. Slowly add an appropriate amount of milk and mix well.

4. And into a smooth dough.

5. 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.

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

7. Use a round mold to carve out the cake dough. (The color is different because of the light)

8. Pour some sesame seeds on the cutting board.

9. Apply a layer of oil on the surface of the dough (for sticking sesame seeds), put it directly on the sesame seeds, and press gently.

10. Evenly covered with sesame seeds. (Sesame seeds can be sticky on one side, the cake base is a bit soft, don't use too much force, handle gently)

11. Prepare the dough in turn and place it in a baking pan covered with tarp (if it is a non-stick baking pan, don’t put the tarp).

12. Preheat the oven in advance, 185 degrees higher and 180 degrees lower, and bake for 15 minutes. The baked purple potato cake is soft and waxy, full of sesame fragrance~~~

13. Finished picture. Simple and quick~~~

14. Finished picture. Sweet and soft~~~

15. Finished picture. One bite~~~

16. Finished picture. Low-fat health ~~~