Purple sweet potato cake

Overview

The original purple sweet potato cake is simpler to make than steamed buns and ferments once, but it is flexible and has the unique sweetness of purple sweet potato. After it is cooled, it can be stored in a sealed box in the refrigerator.

Tags

• pastries
• staple food
• home cooking
• angel yeast
• purple sweet potato puree
• warm water
• plain flour
• vegetable oil

Ingredients

Steps

1. 1 Put 100 grams of cooked purple sweet potato puree in a basin, add 1 teaspoon of dry yeast, add 50 grams of warm water, and stir evenly.

   

2. 2 Put 150 plain flour and knead into dough.

   

3. 3 Grease the plate with a little oil to prevent it from sticking, flatten the dough and place it on the plate.

   

4. 4 Put enough water in the steamer, bring it to a boil, then turn off the heat, put the cage grate in, place the plate on top, cover the pot and ferment.

   

5. 5 After half an hour, it will double or triple in size. Steam over high heat. After the water boils, turn to medium to low heat and steam for 25 minutes and then turn off the heat.

   

6. 6 After turning off the heat for 3 minutes, open the lid and take out the plate.

   

7. 7 Let the purple sweet potato cake cool, then cut into pieces and enjoy.