Don't steam the sweet potatoes anymore and eat them, add some glutinous rice flour, the outside is crispy and the inside is glutinous and non-sticky, fragrant and sweet

 

Today with sweet potatoes and glutinous rice flour to share with you a sweet potato glutinous rice cake, this cake and you usually eat sweet potato glutinous rice cake has some differences, that is, a little yeast is added, but there is no need to spend time to let the yeast ferment first and then make, here add a little yeast is to make the cake softer, and there is no need to fry the way, it is fried with wide oil, this is more friendly to friends who do not want to open the oil pot for making food at home, after the cake is done, it is crispy on the outside and glutinous on the inside, and the children at home will rush to eat it every time they do it. If you like it, you can try it!

【Sweet potato glutinous rice pastry】

[Ingredients] 200g sweet potato, 100g glutinous rice flour, 1g yeast, appropriate amount of condensed milk, appropriate amount of black sesame seeds;

【Preparation of sweet potato glutinous rice pastry】

1. Peel the prepared sweet potatoes, cut them into pieces, steam them in a pot, steam them until the chopsticks can poke them through, and pour them into a large bowl;

2. Add condensed milk to the steamed sweet potatoes while they are hot, the condensed milk here can be changed to white sugar, and the amount can be decided according to your preference, and then pressed into a delicate sweet potato puree;

3. The pressed sweet potato puree is about 200g, add 1g of yeast after drying until warm, stir until the yeast dissolves, and then add yeast when it is warm to avoid the yeast being scalded to death if the temperature is too high.

4. Then add about 100g of glutinous rice flour to the sweet potato puree, stir it into a dough flocculent, the moisture content of the sweet potato is not the same, you can add 80g first, reserve some, feel that the dough is soft and then add it, knead it into a glutinous rice dough with moderate softness and hardness, put it aside for half an hour, so that the glutinous rice flour and sweet potato puree are fully fused together;

5. The sweet potato puree dough is divided into small doses, each about 50g, and the amount here can be divided into 6;

6. Take a small agent, knead it in the palm of your hand, press it flat, press it into a cake shape, and put it aside for later use;

7. Dip one end of the rolling pin in some water, then dip it in black sesame seeds, and then press it on the sweet potato cake, or brush a little water on the sweet potato cake first, so that the sesame seeds can stick more firmly;

8. Heat the pot, add a little more cooking oil, it is best to not exceed half the height of the cake, so that when you fry back and forth on both sides, you can also fry it next to it, the oil temperature is 3 into heat, put the sweet potato glutinous rice cake into it, fry it slowly over low heat throughout the whole process, and then turn it over when the bottom is golden, and then fry until it is golden on 2 sides, and the sweet potato cake can be out of the pot when it is slightly bulging because of the heat;

9. This good sweet potato glutinous rice cake is crispy on the outside and glutinous on the inside, so that you can eat one and think about 2;

Summary of the practice of sweet potato glutinous rice dough cake:

1. Yeast is added to sweet potato glutinous rice cakes to make the cake softer, and it will not be hard when cooled;

2. It can be made into sweet potato cake with sesame seeds stuck on both sides of the pie crust, and raw sesame seeds are recommended for sesame seeds;

3. It is not easy to digest if you eat too much glutinous rice, and it is easy to accumulate food, so it is recommended to do less each time, and then do it if you want to eat;