Purple sweet potato stuffed pumpkin coarse grain cake
By ReedBeer
Ingredients: cornmeal,millet flour,condensed milk,pumpkin,purple potato,white granulated sugar,baking powder,whole wheat flour
Recipe Recommendations
- pumpkin appropriate amount
- purple potato appropriate amount
- whole wheat flour appropriate amount
- millet flour appropriate amount
- cornmeal appropriate amount
- condensed milk appropriate amount
- baking powder appropriate amount
- white granulated sugar appropriate amount
- sweetening
- fried
- several hours
- ordinary
Steps for Purple sweet potato stuffed pumpkin coarse grain cake
1
Prepare raw materials.
2
Peel the pumpkin and purple potatoes, cut them into small pieces, steam them.
3
Mash the purple potatoes into a paste, add condensed milk and white sugar and stir evenly to form the purple potato filling, cover with plastic wrap and place in the refrigerator to refrigerate.
4
Melt a spoonful of yeast powder with warm water.
5
Use a spoon to mash the pumpkin into pumpkin puree, pour all the flour into it, add two spoonfuls of white sugar, slowly pour into the yeast by the water, pour and stir;(the ratio of whole wheat flour, millet flour, and corn flour is 2:1:1).
6
Knead into a smooth dough, cover with plastic wrap and ferment.
7
Fermentation it to twice the size and have a honeycomb shape inside.
8
Let the fermented dough breathe soft and smooth.
9
Knead the purple potato filling into small balls, and divide the dough into small doses equal to the filling.
10
Take a small dose and press it with your hands into a cake shape.
11
. Take a piece of purple potato filling and place it in the middle of the round cake.
12
Use your left hand to pinch and wrap the filling.
13
Close your mouth down and press it again with the palm of your hand to form a round cake shape.
14
Pour a spoonful of oil on the baking pan and spread evenly. Heat the oil and fry the pumpkin pie until golden brown on both sides.