The practice of baking purple potato cakes, the practice of purple potato cakes

60g of unsalted cream, 1/2 egg, 50g of powdered sugar, salt, 120g of cake flour, 50g of purple sweet potato powder, appropriate amount of purple sweet potato powder, appropriate amount of water.

Method. Room temperature softened unsalted cream with powdered sugar and salt.

1) Mix the unsalted cream softened at room temperature with powdered sugar and salt with a whisk until it becomes dense.

Stir in 3 portions of the egg mixture, one for each addition.

2: Stir in 3 portions of egg mixture, each time mixing well and then adding again.

Sifted cake flour and purple sweet potato flour are added and used.

3: Add the sifted cake flour and purple sweet potato flour and mix gently with a rubber spatula to form a dough.

Then take the baking paper (or kneading pad) to the bottom and spread.

4: Take the bottom of the baking paper (or kneading pad), spread plastic wrap, and use the stick to about the thickness of the stick.

Then use the stamper model to press out the biscuit shape.

5: Then use the stamper model to press out the biscuit shape.

Spread the pressed cookie dough flat on a baking sheet and bake.

6: Spread the pressed cookie dough flat on a baking sheet and preheat the oven to 175 degrees.

Coat with a little water and sprinkle purple potato powder on the surface.

7: Coat with a little water, sprinkle purple sweet potato flour on the surface, poke holes in the biscuits with a bamboo skewer and place them on the top of the oven and bake at 175 degrees for 10 minutes.

Remove immediately after baking and set on the grill to cool.

8: Remove immediately after baking and set on the grill until it cools until crispy.

If you do not eat it immediately after cooling, please seal the package.

9: If you don't eat it immediately after cooling, please seal the package to prevent moisture from softening!

Ingredients: 600g purple sweet potato, 100g glutinous rice flour;

Excipients: appropriate amount of sugar, appropriate amount of white sesame seeds, appropriate amount of oil.

Sesame purple potato cake.

Wash the purple potatoes and steam them in a pot.

Take out the steamed purple potatoes and peel them.

Crush the steamed purple potatoes into a puree.

Add an appropriate amount of sugar and glutinous rice flour to the purple sweet potato puree, mix well and knead into a smooth dough.

Take a piece of purple potato dough and knead it round and flatten it.

The surface of the purple potato cake is stained with white sesame seeds.

After the electric baking pan is preheated, brush with an appropriate amount of oil, put the purple potato cake into the pot and fry it on both sides.

The preparation of purple sweet potato cake is as follows:

Materials. Ingredients; 300 grams of purple potatoes, 300 grams of rice, appropriate amount of vegetable oil, appropriate amount of sugar, appropriate amount of white sesame seeds.

1. Ingredients: purple sweet potato, rice Accessories: sugar, vegetable oil, white sesame.

2. Add water to the steamer and steam the purple potato for 20 minutes.

3. Take out the purple sweet potato and cool until it is warm, add rice, sugar, and white sesame seeds.

4. Wear disposable gloves, crush them by hand, mix evenly, and be sure to knead.

5. Take out a ball of rice and rub it vigorously with your hands.

6. Then press it into the shape of a small cake.

7. Power on the electric baking pan, add a little vegetable oil, add purple sweet potato cake, press the pancake button, and cover with the upper and lower functions.

8. Fry until golden brown on both sides.

9. Purple sweet potato rice cake finished picture.