Sweet Potato Cake

Sweet Potato Cake

1. Peel the sweet potatoes, slice them into thin slices, and steam them over high heat.

2. Add caster sugar to the steamed sweet potato while it is hot and press it into a puree with a spoon.

3. Pour the flour.

4. Add pure milk in portions.

5. Knead into a smooth dough, cover with a damp cloth and wake for 20 minutes.

6. Divide the awake dough into 30 grams each, knead round and set aside.

7. Take a portion of the dough, put it in the mold, and gently press it with your hands.

8. Carefully take out the formed dough, coat both sides with white sesame seeds, and make the other dough in turn.

9. Add an appropriate amount of oil to the pot, heat it on high heat, add the sweet potato cakes, and fry on medium to low heat until golden brown.

10. Turn it over and fry until golden brown, and turn off the heat if it bulges in the middle.

11. The soft and sweet sweet potato cake is ready.

12. It's better than pumpkin pie.

13. Finished picture.

14. Finished picture.

Tips:

Sweet potatoes have different water absorption properties, so pure milk should be added in batches. If there is no mold at home, press it directly and then dip it with white sesame seeds.