The best way to make purple potato cakes is crispy on the outside and glutinous on the inside, sweet and not greasy, and it is more Q bomb when cool

What I shared today is "The best way to make purple potato cakes, crispy on the outside and glutinous on the inside, sweet and not greasy, and more Q bomb when cooled"

[Purple Sweet Potato Cake]

Ingredients: 2 purple potatoes (300 grams steamed), 160 grams of glutinous rice flour, 40 grams of wheat starch, 30 grams of sugar, 15 grams of condensed milk, 10 grams of milk powder, half a bowl of sesame seeds, appropriate amount of oil

[The steps are as follows]:

1. Wash the prepared purple potatoes with the skin, put them in the pot, steam them through the water, poke the steamed purple potatoes with chopsticks, it is easy to penetrate, remove the skin, put it on a plate, and press it into a puree with a fork

2. Then add condensed milk, milk powder and sugar, usually make purple potato cakes, only add some sugar, you can add some condensed milk and milk powder in it, the taste is better, and the milk flavor is stronger

3. Then add glutinous rice flour and wheat starch, and form a ball, the ratio of glutinous rice flour and wheat starch is 4:1, and the taste of glutinous rice flour alone is too soft and glutinous, and the taste of this ratio is very good

4. Cover with plastic wrap, relax for 10 minutes, then pull a piece of dough down, knead it round with your hands, and then press it into a cake shape

5. Put it into the prepared sesame seeds, evenly dip a layer of sesame seeds on both sides, and then gently press with the palm of your hand to make the dough and sesame seeds more adhesive and prevent too much from falling off when frying

6. Do it all one by one, this amount is made in a total of 16 pieces, put it in the refrigerator and freeze it if you can't finish it, warm it up when you eat, and then fry it, or fry it, and the taste is the same very good

7. This is fried, the oil temperature is 3 into the hot purple potato cake, if it is fried, the oil temperature is 5-6 into the heat, fry it over low heat, during the period, it should be turned down from time to time, so that the cake embryo is heated evenly

8. Until both sides are golden brown, press the cake body with chopsticks, which can rebound quickly, and you can remove the oil

Tips:

The water content of purple potatoes is different, so please add or subtract the amount of powder as appropriate

To fry purple potato cakes, the oil temperature should not be too high, just three percent of the heat, fry on low heat, and turn the surface from time to time during the period to let it heat evenly