Milk sweet potato cake(nai xiang zi shu fa gao )

Milk sweet potato cake

Introduction:

"I like purple potatoes very much. Even though corn has replaced sweet potato (purple potato) for breakfast every day, there will be purple potato in the refrigerator. Because I have no plan to make delicious food, I thought that I would use purple potato to make a snack, steamed bread or bread that day, and I would soon be able to use the stored food materials at home, so my refrigerator is full of all kinds of food materials every day. This milk fragrant purple potato cake has strong milk flavor, soft taste and sweet feeling. It is one of my favorite snacks. "

Production steps:

Step 1: prepare the materials

Step 2: wash the purple potatoes and steam them in the steamer

Step 3: peel and press the steamed purple potato into powder

Step 4: add purple potato, milk and sugar into the blender to make a fine purple potato paste

Step 5: add yeast powder into the flour and stir well

Step 6: divide into purple potato paste, pour while stirring, be sure to fully stir, flour without particles, paste thicker than yogurt can be

Step 7: take the eight inch cake mold, coat the bottom and surrounding with cooking oil, pour in the flour paste, cover with plastic film, and ferment to 3 times the size

Step 8: put a few dates on the fermented batter

Step 9: put it in the pot, cover it and steam it. Turn the water to medium heat and steam for another 30 minutes

Materials required:

Flour: 250g

Purple potato: one

Milk: 220ml

Red dates: 12

Sugar: 40g

Yeast powder: 3 G

Edible oil: small amount

Precautions: 1. The cake plate should be coated with a thin layer of edible oil. 2. Don't remove the cover of the steamed cake immediately, but also simmer for another 5 minutes. Take it out and put it on the cooling rack. It's easier to demould the cake after it's cooled

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: milk flavor

Chinese PinYin : Nai Xiang Zi Shu Fa Gao