The sweet potato omelet made by this step is soft and delicious!
Today I would like to share with you a sweet potato (sweet potato) egg cake method, and the sweet potato egg cake made by this method is more soft and delicious!
In fact, the method is very simple, only one more step is added: that is, after the finished sweet potato egg cake is baked until golden brown on both sides, it is steamed in the pot.
Although this step is only added, it is softer and has a good taste, and I believe you will like it too!
Here's how to do it, share it together:
To prepare sweet potato omelets
1. Wash the sweet potatoes, peel them, cut them into thin slices, and steam them in a pot (about 15 minutes).
2. Pour the steamed sweet potatoes into a pot and crush them into a puree; When it is warm, beat in two eggs, 3 grams of yeast, and a spoonful of sugar (you can add more if you like sweet) and stir well.
3. Add about 300 grams of flour in small quantities; Stir with chopsticks while adding, stir until flocculent, then add about 15 grams of corn oil (other cooking oils can also be used, the taste may be slightly different), and form a dough with moderate softness and firmness.
Close the lid and let rise to twice the size
4. Take out the proofed dough and put it on the cutting board, add a little baking soda and knead well; Form the dough into a medium size and knead them separately.
Cover with plastic wrap and let rise for 10 minutes.
5. The electric baking pan does not need to be preheated or brushed; Put the awakened cake crust in.
6. Turn on medium-low heat and sear until golden brown on both sides.
7. Bring the water to a boil in the steamer, and put the baked cake blank into the steamer.
Bring the heat to a boil, reduce the heat slightly, steam for another 12 minutes, turn off the heat and simmer for 2~3 minutes, remove from the pot.
The sweet potato omelet produced in this way is not only delicious when eaten hot, but also not hard even when it is cold, but can also be used as a staple food for meals. Try it if you like it!