Sweet and crispy yam cake

1.First wash the yam and cut it into sections, put it into a pot, pour half a pot of water, and bring to a boil over high heat.

2.After the water boils, continue to cook over low heat for 30 minutes until the yam is soft and mushy ( Poke the yam with chopsticks.If it pierces through easily, it means it is ready).

3. Take out the cooked yam, cool and remove the skin.

4. Use the back of a spoon to press the yam into a puree (press as long as possible to make it It becomes a fine puree).

5.Add corn starch to the yams.

6. Mix well to form yam dough.

7.Take a small piece of dough and flatten it.If the dough is not sticky and the edges of the dough are not sticky, If there are no cracks, it means the appropriate dry humidity has been reached.If the dough is sticky, add more cornstarch.

8. Place a piece of red bean paste filling in the center of the flattened dough.

9. Then wrap it up.

10.After wrapping, flatten it into a round cake shape, and make all the round cakes good.

11. Beat the eggs, and roll the round cake quickly in the egg liquid Make a circle so that the surface is covered with egg liquid, then take it out.

12. Roll the dough filled with egg liquid into the bread crumbs.Cover with bread crumbs.

13. Dip all the cookies in bread crumbs.

14. Pour half a pot of salad oil into the pot and heat it over medium heat until the oil temperature rises., put the yam cake into the oil pan, fry until both sides are golden brown, and then take it out.

15. Remove and place on kitchen oil-absorbing paper to control oil.

16. Put sugar osmanthus in a small dish, eat it while hot, and dip it in the sugar osmanthus It tastes very good.