Super simple sweet potato cake with less oil and no frying(chao jian dan shao you mian zha hong shu bing )

Super simple sweet potato cake with less oil and no frying

Introduction:

"It's a simple sweet potato cake. I put salt and sugar in it. In fact, the taste can be adjusted by myself. Sour, sweet, bitter, spicy and salty. Most importantly, it's not fried food! Absolutely fuel efficient. The edge and surface are a little brittle, but the whole is relatively soft. Although the effect is not as good as that of "scorch on the outside and tender on the inside", as it is absolutely less oil, we should not stress this. In fact, it is reasonable to say that this effect can be made. Maybe I brush more sugar water in the later stage, so the water content is relatively large. In fact, the sugar water can not be brushed. My main reason is to test the temperature of the small oven, so at the beginning, the temperature was low, the baking time was long, and it was a little dry. Moreover, the sweet potato was not sweet, so I brushed the sugar water again, went back to the oven to heat up and baked for a few minutes. The method of making it is very simple. "

Production steps:

Step 1: shred the sweet potato, chop it, add corn starch, salt and stir well.

Step 2: brush oil in the egg tart mold, put in the sweet potato chips, and flatten them with a spoon. Brush some oil on the bottom of the spoon, so that there is some oil on the surface of the sweet potato cake when pressing.

Step 3: preheat at 170 ℃ and bake for 13 minutes after reaching 170 ℃. Well, the temperature is really lower Out of the box, brush sugar water, 210 degrees, 6 minutes.

Materials required:

Sweet potato: right amount

Corn starch: right amount

Vegetable oil: right amount

Salt: right amount

Sugar: right amount

Note: 1, corn starch is to make sweet potato chips stick together. Don't use too little, or it won't stick. The amount I add this time is to make the sweet potato chips look white after mixing. 2. The bottom of the egg tart mold should be painted with oil all around. Even so, it's much less oil than direct frying. If the oven temperature can be controlled well, is it OK not to brush oil? Pad a small cake oil paper holder, do not brush oil? Although it can be taken out, it may not achieve the effect of crispy edges. It's like dry baked sweet potatoes. 3. Sugar water may not be brushed. I brush because the temperature of the oven is not accurate at the beginning, the temperature is low, the baking time is a little long, and some of the noodles look white and dry. So, I have to brush the water, warm it up, and bake it for a while. 4. Because my oven is small (nine egg tart molds can be put on one shelf), the heat is not very uniform, and the oven door is cooler than the back side, so after brushing the syrup, I changed the front and the last one, because I saw that the edge of the back row had begun to have a slight brown coloring.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Chao Jian Dan Shao You Mian Zha Hong Shu Bing