How to make yam sweet potato cake is delicious and simple

Preparation of yam sweet potato cake.

Step 1: Steam the sweet potatoes and yams.

Step 2: Mix the milk separately and mash it into a puree.

Step 3: Beat the yam puree, add the flour and form a dough.

Step 4 Roll into strips, knead into small dough and roll into slices.

Step 5: Put the sweet potato filling inside and wrap it.

Step 6 Then roll out the cake shape with a rolling pin, and use a knife to cut out the scratches on the ** for decoration.

Step 7: Fry in a pan over low heat.

Step 8: Cook and remove from the pot ......

How to do it: Step 1: Peel the yam, clean it, and then cut it into slightly thinner slices.

Step 2: Peel and wash the sweet potatoes and cut them into thin slices.

Step 3: Prepare a large basin, pour in 200 grams of pure milk, beat in two eggs, add 10 grams of corn oil, a spoonful of white sugar to increase the sweetness, and stir the egg mixture and milk thoroughly.

Step 4: Add another 100g of flour and stir until smooth and fine. The consistency is about the same as that of yogurt.

Step 5: Pour the chopped yam and sweet potato slices into the batter and turn evenly so that each piece of sweet potato and yam is stained with batter.

Step 6: Find a lunch box, spread a layer of oil paper on the bottom, then a layer of yam, a layer of sweet potatoes to spread it, almost 4 layers are enough, if it is too thick, it will steam slowly. Finally, pour the remaining batter in. Sprinkle some cranberries on top.

Step 7: Pot with cold water and then close the lid to prevent water vapor from dripping in. I'm thicker, so I steamed for 50 minutes, and if it was thin, it wouldn't take so long.

When the time is up, you can use chopsticks to prick it, if the chopsticks are not stained with batter, it means that they are cooked).

Step 8: Demold the steamed yam cake, then tear off the oiled paper, cut it into small pieces, and serve.

The sweet potato yam cake preparation is as follows:

1.The ingredients are ready, sweet potato starch can be bought in supermarkets and vegetable markets.

2. Wash the sweet potatoes and yams with the skin and steam them in a steamer.

3. Peel the steamed sweet potatoes and yams while they are hot, put them in a slightly deeper container, and add the sweet potato flour respectively. Sweet potato flour is hard, and large pieces can be mashed with a rolling pin, mixed with sweet potatoes and mashed yams, and covered with a lid.

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.)