Purple sweet potato pancake
By VilmaNolan
I like the sweetness of purple potatoes, but it's too dry and monotonous to eat alone. Combine it with the method of thousand-layer cake to get a delicious and healthy thousand-layer purple heart.
Recipe Recommendations
- flour 200g
- purple potato 100g
- brown sugar 15g
- eggs one
- red dates 10g
- red wine 40ml
- corn oil 10ml
- sweetening
- fried
- an hour
- ordinary
Steps for Purple sweet potato pancake
1
Place the flour in a ring in a container, add the eggs and red wine, stir well to form a snowflake, and knead it with your hands into a smooth dough.
2
Place the kneaded dough in the refrigerator and wake for more than 30 minutes. Steam the purple potatoes during this process, peel them while they are hot, and grind them into purples with a spoon.
3
Chop the red dates, add them into the purple sweet potato mashed together with brown sugar, then add corn oil, mix well, and make a filling.
4
Place the awakened dough on a clean chopping board and soften it again, divide it into small doses, rub it round, and dip it with a layer of dry flour.
5
Take a small paste and press it flat with your hands, roll it into an oval sheet with a rolling pin, and evenly spread a layer of purple potato filling with the back of the spoon.
6
Roll up the dough sheet from one end and pinch tightly at the joints at both ends to ensure that the filling is not exposed.
7
After rolling, pinch it long with your hands and ensure that the interface is tightly sealed.
8
Round into a pancake shape, both ends closed down.
9
Gently press flat with your hand, and then roll it slightly with a rolling pin to make a small round cake.
10
Repeat steps 5 through 9 to process the remaining small doses in turn.
11
Put a small amount of corn oil in the pan, heat it, reduce the heat, and add the cake blank.
12
Fry until golden brown on both sides.