Sweet potato and taro paste pie(hong shu yu ni xian bing )

Sweet potato and taro paste pie

Introduction:

"On the day of receiving the double festival prize, the sunshine children were muttering, when would they eat the new pan fried cakes? No, I didn't train pigeons in the morning. I got up early and made this sweet potato taro pie. Not to mention, this pot is really great. Heat balance, less oil, fried cake skin golden and crisp. The depth of the pot can be fried, simply use it to cook a few dishes (in fact, I don't want to wash too many pots). Originally, taro paste was used as stuffing alone. It was tasteless and tasteless, so black sesame was added. So, the stuffing you see through the pie is black. "

Production steps:

Step 1: prepare the ingredients.

Step 2: wash, peel and slice the sweet potato and taro, and cook them in the microwave oven. The cooked sweet potatoes are pressed into mud.

Step 3: mix taro paste with black sesame and honey.

Step 4: pour sweet potato paste into glutinous rice flour and mix well.

Step 5: make a smooth dough.

Step 6: knead sweet potato dough.

Step 7: roll sesame seeds and make small cakes.

Step 8: put it into the oil pan and fry it over low heat.

Step 9: fry until golden brown on both sides and cooked thoroughly.

Materials required:

Sweet potato: 1

Glutinous rice flour: 50g

White Sesame: right amount

Taro: 1

Cooked black sesame powder: 2 tsp

Oil: 1 teaspoon

Note: 1, you can use your favorite ingredients to prepare filling. 2. Sweet potato and taro can also be steamed in water.

Production difficulty: ordinary

Technology: decocting

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Hong Shu Yu Ni Xian Bing