If you have sweet potatoes at home, make them into breakfast cakes, which are soft and delicious!

Eating eggs for breakfast has a good tonic effect on the body, today use eggs and sweet potatoes to match, without adding a drop of water to make soft and delicious sweet potato breakfast egg cakes.

This breakfast omelet is made of dough, how to eat soft and delicious omelet in the morning when the time is tight? There are two ways to do this:

One is: mix the noodles the night before, put them in the refrigerator to refrigerate and ferment, and use them directly in the morning.

The second is: mix the dough in the morning, and then put the dough basin into warm water at about 40 °C, cover the lid and ferment in such a warm environment, about 40 minutes, and it can be fermented.

Ingredients Required:

1 sweet potato, 1 2 eggs, sugar, dried yeast, corn oil

1. Wash the sweet potatoes, peel them, cut them into thin slices and put them in a pot, steam them over water for about 15 minutes.

2. Pour the steamed sweet potatoes into a basin, press them into a puree, dry them until they are warm, then add 4 grams of yeast, 4 grams of sugar (to promote fermentation), and two eggs and stir well.

3. Add a small amount of flour in batches, stir into a flocculent, then add 20 grams of corn oil, and form a dough.

Close the lid and let rise until twice the size.

4. Take out the dough and knead the dough on the cutting board to exhaust it; Form the dough into evenly sized dough and knead them separately.

Cover with plastic wrap to prevent air drying.

5. Start from the first kneading dough, take out, press flat, and roll out.

You can also roll out the dough and brush it with a little water on its surface and sprinkle it with a little black sesame seeds to garnish. Cover with plastic wrap and let rise for 10 minutes.

6. The electric baking pan does not need to be preheated, nor does it need to be brushed with oil, and the finished cake blank is put in first; Then turn on medium heat and scorch.

After 2 minutes of searing on one side, turn over until golden brown on both sides, press the edge of the cake with a spatula, it can quickly rebound, and it is cooked.

Remove from the pan.

~~Tips~~

The breakfast cake made in this way, because it is dough, and eggs and corn oil are added to it, which is fluffy and soft, and it is not hard when it is cold, and it is delicious to eat hot and cold.