Purple sweet potato cake
Overview
Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acids, vitamins and various minerals. It is also rich in selenium and anthocyanins. The rich vitamin A can improve vision and the mucosal epithelial cells of the skin, and the vitamin C can normalize the synthesis of collagen. In addition to the nutrients of ordinary sweet potatoes, purple potatoes are also rich in selenium, iron and anthocyanins. Purple sweet potato is not only cooked and eaten, it is also a good green ingredient when baked. Today I am going to make a baking dish - purple sweet potato cake. PS: The main ingredient is oil-skinned ingredients, and the auxiliary ingredients are purple sweet potato filling ingredients
Tags
Ingredients
Steps
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Wash the purple sweet potatoes, steam them, peel them, and mash them into purple sweet potato puree using a food processor;
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Put the purple sweet potato into the pot, add the white sugar, stir-fry until the sugar melts, add maltose, stir-fry until not sticky;
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Then add chopped chestnuts and mix well, then add corn oil in three batches and fry until the oil is completely absorbed and not sticky
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Brush with low-gluten flour, add corn oil, maltose, yeast, milk, mix well and knead into a smooth dough
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Wrap it in plastic wrap and let it sit until it ferments until it doubles in size
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Divide into small balls of 15g and roll into dough
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Divide the purple sweet potato filling into 30g balls, put it into the rolled dough, wrap it into a round shape, and you can PS: You can wrap it in the shape you like
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Line a baking sheet with aluminum foil, add the purple sweet potato cake and let it rest for 15 minutes
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Preheat the oven to 200 degrees, turn the heat up and down, bake for 5 minutes. Take it out, coat with egg liquid, put it in the oven, and continue baking for 15 minutes. PS: The color will look good and it will taste good when coated with egg liquid
