How to make purple potato cakes

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  1. First, cut the peeled purple potatoes into small pieces and put them into a bowl inside.

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  2. Steam the purple sweet potato in a steamer over high heat for 10 to 15 minutes, until the purple sweet potato is soft and mushy (You can pierce the purple sweet potato with chopsticks).

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  3.After the steamed purple sweet potato has cooled slightly, use the back of a spoon to press it into purple sweet potato puree.Press as finely as possible.

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  4.Finally add fine sugar and mix well to form purple sweet potato filling.

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  5.Take each portion of 25 grams of purple sweet potato filling and roll it into a round shape.

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  6. Add dry yeast to the flour and mix well.

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  7.Add milk again.(The amount of milk required may vary greatly depending on the water absorption of the flour.Add the milk little by little).

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  8. Knead it into a soft and hard dough, (because I used Beidahuang whole wheat flour , so the color of the dough is closer to the color of wheat).

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  9. Then put the dough on the countertop and knead vigorously for 5 to 10 minutes to make the dough become Be smooth and elastic.

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  10. Put the kneaded dough into a bowl, cover it with plastic wrap, and place it in a warm place Place to ferment for 30 minutes.

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  11.After 30 minutes, the fermentation was smooth and the dough became larger.

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  12. Press the air out of the dough with your hands to make the dough smaller again.

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  13. Divide the dough into 10 portions, roll each into a ball, cover with plastic wrap and let rest for 10 minutes.

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  14.Take a piece of loose dough, flatten it, and use a rolling pin to roll it into a round dough.

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  15.Take a piece of purple potato filling and place it in the middle of the dough.

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  16. Wrap the purple sweet potato filling with dough and close it.

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  17. Place the wrapped dough with the seam facing down, and flatten it into a round cake shape with your hands.

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  18.Make all the noodles in turn and let them rest for 15 minutes about.(Cover with plastic wrap to prevent it from drying out).

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  19. Preheat the non-stick pan, pour in oil and use a brush to brush the oil evenly.

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  20.Put the dough into the pot, turn on low heat and cook slowly.

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  21. After one side is cooked, flip it over until both sides of the cake become golden and very plump.It’s ready to go.

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  22.The baked purple potato filling is crispy on the outside and soft on the inside, very delicious.