The practice of yam purple potato rolls, the practice of yam purple potato cakes

Purple sweet potato yam rolls for 10+ babies.

Ingredients: 1 yam, 100 grams of glutinous rice flour, 1 bottle of milk, 2 small purple potatoes, appropriate amount of sugar.

Method: 1. Purple potatoes and yams are peeled and cut into pieces, this time the amount is 6 crystals, an iron rod yam is used, and 3 small purple potatoes are used. After steaming, it is pureed while it is hot.

2. If you have condensed milk at home, put in 15 grams of condensed milk, without sugar, mix well with purple sweet potato, and then divide it into about 25 grams of small purple sweet potato balls.

3. Mix the crushed yam puree with 100 grams of glutinous rice, add milk, 50-55 grams of milk should be gradually put in, and knead into a smooth dough.

4. Divide the kneaded yam dough into 6 equal parts.

5. A portion of yam dough, wrap the purple potato dough, knead and seal and roll round.

6. After rounding, wrap a layer of glutinous rice flour and put it into the mold to press out the shape.

7. Then put it in the steamer and steam for 10 minutes.

8. If you feel sticky after steaming, as long as you dip your hand in cold water and pat it, it is easy to take it out and put it on a plate.

Yam purple potato cake.

Ingredients: 200 grams of purple sweet potato puree.

Plain flour 180 grams.

Milk 10 grams of chisan Zheng.

1 egg.

200 grams of mashed yam.

Yeast 2 grams.

Preparation of yam purple potato cake.

The yam and purple sweet potato are steamed, and the mud is pressed for later use.

Mix the egg mixture, yeast and flour in the mashed yam and knead it into a smooth dough, cover with plastic wrap and let it rise at room temperature for 20 minutes. I usually use yam and egg mixture to beat it with a blender, which is more delicate, and if there is a food processor, I can use a food processor to puree. If you don't have it, use a spoon to press the mud, but it won't be particularly delicate.

Mix the purple sweet potato puree with milk and divide into small balls of appropriate size for later use. The natural sweetness of purple potatoes is very good, so I didn't add condensed milk or sugar to it, but I can add it according to my own taste (prepare the stuffing in advance to avoid sticking purple potatoes on my hands when wrapping, don't ask me how I know.)