Purple potato cake: a delicious purple potato cake
Introduction:
"If you like to do something on Friday night, you can feel free to toss about. If you get too late, you don't have to worry that you can have a good sleep the next morning. But in fact, even if you sleep very late on Friday night, you can get up very early on Saturday morning, and you can also cook and buy vegetables with special excitement. Compared with going to bed late on weekdays, you don't want to get up in the morning. It's really different. Purple potato cake is just one of them. Keep it in the refrigerator and fry it in the morning. The hot purple potato cake, the scorched skin, the soft heart, and the sweet bean paste taste really good. "
Production steps:
Step 1: slice and steam the taro. (it's OK to steam the whole without slicing, but it'll cook faster after slicing.)
Step 2: crush the steamed taro with a spoon.
Step 3: pour in the prepared glutinous rice flour, add water and stir well.
Step 4: make a smooth glutinous rice ball.
Step 5: divide into twelve equal sized portions.
Step 6: take one of the balls and press it into a piece. Then wrap it in red bean paste.
Step 7: seal and knead into a ball.
Step 8: press into a round cake with your palm.
Step 9: heat the oil in the pan until 70% to 80%, then add the purple potato cake.
Step 10: fry until both sides turn yellow and take out.
Materials required:
Purple taro: 200g
Water: 100g
Glutinous rice flour: 100g
Red bean paste: right amount
Note: 1, steamed taro water is relatively small, so to add water, the amount of water can be adjusted to ensure that you can live into a ball. 2. Fried purple potato cake is best to eat while it is hot, soft inside and scorched outside, which is quite delicious. It's so soft after the cold.
Production difficulty: ordinary
Technology: decocting
Production time: half an hour
Taste: sweet
Chinese PinYin : Hao Chi Ting Bu Xia Lai De Zi Shu Bing Zi Shu Bing
Purple potato cake: a delicious purple potato cake
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