How to make sweet potato cheesecake

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  1.Wash the sweet potatoes, peel them, cut them into pieces and place them on a plate.Cut into small pieces and cook easily.

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  2. Steam over high heat for more than ten minutes until cooked.You can pierce it with chopsticks to see if it is done.Tooru didn't.

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  3. Take the steamed sweet potatoes out of the plate, remove the sweet potato juice, and use a spoon to crush the sweet potatoes into puree.The more delicate the better.Add 20 grams of milk powder, a little salt and mix well,

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  4.Add another egg, the egg should be advanced Beat well, add eggs and mix well.

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  5. Then add 50 grams of low-gluten flour and 40 grams of glutinous rice flour,

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  6.Knead into a smooth dough,

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  7. Divide into small doses, about 50 grams each, and divide into seven ingredients in total.Use your palms to make a round shape and then flatten it to form a thin pancake, as thick as a dough crust.

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  8.Put a small amount of shredded cheese in the middle,

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  9. Close the mouth, close it like a bun, then roll it into a round shape, and then press it into a small cake shape.A small sweet potato cheesecake is completed.

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  10. Do the same to complete the rest.

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  11. Brush both sides of each cookie with a layer of water to keep it moist and sticky.

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  12. Prepare an appropriate amount of bread crumbs and put the freshly made potato cakes into the bread crumbs.Coat both sides evenly with bread crumbs.

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  13.Add appropriate amount of oil to the wok, using corn oil.

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  14. Heat the oil and put the sweet potato cakes in the pot and fry over low heat until done.

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  15. Fry until one side is golden brown, flip over, and fry until both sides are golden brown.Well-cooked hash browns become fluffy and look like yeast pancakes.

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  16. Finished product picture.