Potatoes, cheese, glutinous rice, easy to operate, no oven and no dough, solve breakfast and dinner

Brushed potato cheesecake

Ingredient Preparation:

A larger potato

40g of white sugar

500g of glutinous rice flour

200g grated mozzarella cheese

A well-behaved big potato

Years of skillful knife technique to remove the outer skin

biu~biu~biu~biubiu, cut into potato chips

Place on a plate and steam for 15 minutes in a pot over cold water

After it comes out of the pot, it is like this, in a soft and rotten state

Add 40g of sugar

Stir into mashed potatoes, no granules of mashed potatoes

Add glutinous rice flour in portions

Knead into a smoother dough and set aside

Crushed cheese softened at room temperature

Divide the dough into small dough and pit the size of an egg in the middle

Add an appropriate amount of cheese, wrap it well, and close it tightly.

Roar, roar, the embryos are ready, set aside

Brush the frying pan or electric baking pan with oil, put in the cake base, and gently press and flatten

Move it from time to time, and when the bottom is golden, turn it over

Once both sides are browned, push the cake to the side of the pan as shown in the picture

Heat the sides of the cake so that it cooks faster and more evenly

The whole journey takes about 10 minutes!

The sweet, soft and brushed potato cheesecake is ready

Break one open and take a look

Wow, full of cheese, sweet, and super stretched

This is my favorite family version of the cake, if you like it, you must try it, the success rate is super high!