How to make cheese and sweet potato pancakes

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  1. Peel the sweet potatoes, cut into slices, and put them into a bowl.

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  2.Steam the sliced ​​sweet potatoes over high heat for about 15 minutes.

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  3. Take out the sweet potatoes to cool and pour off the excess water in the bowl.

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  4. Use a spatula to press the sweet potatoes into puree as finely as possible.

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  5. Add milk powder and salt to the sweet potato puree.

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  6.Use a spatula to mix well.

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  7. Beat the eggs and add to the sweet potato puree.

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  8.Use a spatula to continue mixing.

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  9. Add low-gluten flour and glutinous rice flour.

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  10.Use a spatula to mix evenly into a moist dough.

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  11.Take a small piece of dough and roll it into a round shape and flatten it with your hands.If the dough does not If it is too sticky, and there are no cracks on the edges after being flattened, it means the softness and hardness are appropriate.

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  12. Place some shredded mozzarella cheese on top of the flattened dough.

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  13. Wrap it up and pinch it tightly to form a round dough.

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  14. Flatten the dough into a round cake shape.

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  15. Brush a layer of water on the surface of the dough to make the surface sticky.

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  16. Then roll it in the bread crumbs so that the surface is evenly covered with bread crumbs.

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  17. The dough can make 18 cookies, but I couldn’t eat them, so I made 12 cookies , put the remaining dough in the refrigerator and make it next time.

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  18. Preheat the non-stick pan first, and then pour an appropriate amount of salad oil.

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  19.Put the small round cake into the pot, turn on low heat and fry slowly.

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  20. After searing one side, flip it over and sear until both sides are golden brown before serving on a plate.

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  21. Place on a plate and use kitchen paper to absorb excess grease.

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  22. Take a bite, it’s delicious.

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  23.The renderings are also very beautiful.