Sweet Potato Steamed Cake

Overview

I originally wanted to make purple sweet potato cakes, but I didn’t have purple sweet potatoes at home, only sweet potatoes, so I used sweet potatoes instead. Sweet potatoes also taste better than purple sweet potatoes, but the color is not as good-looking as purple sweet potatoes

Tags

• pastries
• flour
• raisins
• sugar
• sweet potato
• yeast
• milk

Ingredients

Steps

1. 1 Steam the sweet potatoes until they are cooked. The time required to steam the sweet potatoes can be used to weigh the ingredients

   

2. 2 Peel and weigh the sweet potatoes, add sugar and milk and mash the sweet potatoes evenly with a rubber spatula or rice shovel

   

3. 3 Put the milk and sweet potato mixture into a food processor and blend into a paste

   

4. 4 Pour the milk paste into the bowl

   

5. 5 Mix well

   

6. 6 Add yeast and stir. At this time, the temperature of the batter should be moderate, a little higher than the temperature of your hands. Do not overheat the yeast, which will burn the yeast to death. If the temperature is low, the yeast cannot be activated

   

7. 7 Sift in some flour

   

8. 8 Mix well

   

9. 9 Sift in the remaining flour, the roux will now be very thick

   

10. 10 Pour into the mold, dip a spatula into the dough, and smooth the surface of the batter

    

11. 11 Cover with plastic wrap and put it in the oven, turn on the fermentation function. If you don’t have an oven, you can also boil some water in a pot. Put the mold in when the temperature in the pot is about 38 degrees. If you make it in summer, it can be fermented at room temperature

    

12. 12 When fermented to 2.5 to 3 times in size, take it out and sprinkle with raisins or dried fruits

    

13. 13 Pour cold water into the pot, place the batter on the steaming net, bring the water to a boil over high heat, then turn to medium-low heat, steam for about 30 minutes, turn off the heat, and simmer for 5 minutes before taking it out

    

14. 14 Demold