milk-scented purple potato cake

Two purple potatoes, peeled, cut into one-inch pieces, put into an electric pressure cooker, and add appropriate amount of water, which is about two-thirds of the height of the purple potatoes.

Cover the pressure cooker, select the bean/tendon button, until the pressure cooker alarms to keep warm, take out the pressed purple potatoes and place them in the basin.

Press the ripe purple potatoes into a puree while hot with a spoon, take about 170 grams of purple potato puree and 100 grams of sweet condensed milk and stir evenly to form a filling, set aside. If you like a particularly sweet taste, you can add a suitable amount of white sugar or sweetened condensed milk to the filling.

Warm pure milk and mix with flour to form a smooth, soft dough.

Cover the basin and let the dough rest for a few minutes. At this time, you can prepare white sesame seeds, rolling pins, baking pans, vegetable oil... I use peanut oil, and other vegetable oils are also okay.

After preparing the above items, take out the dough and knead it round it, take it out from the middle to form a circle.

Cut it off, place it on a dough table, and rub it into a long cylinder. My cylindrical shape is not very regular... Khan

Cut into small doses and press flat.

Roll into cake slices and add the purple potato filling.

Hold the cake with one hand, and put the cake into the mouth with the tiger's mouth of the other hand.

The mouth of the cake must be kneaded into a sharp shape.

Press the cake with your hand.

Dip one side of the cake in the white sesame seeds, and then press with your hand to make the sesame seeds and dough fit closer.

Put the baking pan on high and low heat, brush with a thin layer of oil, add purple potato cake, cover with baking pan.

When hot air comes from around the baking pan, open the baking pan, brush a little oil on the surface of the purple potato cake, turn it over, cover the baking pan, and wait until the baking pan is steaming, turn it over.

Fry the purple potato cake twice on each side until both sides appear golden brown. The filling of the purple potato cake I fried was a little too loose, but it showed some strong purple color, which looked more appetizing. HOHO! My 11-year-old daughter has liked to try and make various things with me since she was a child. This time, she also invented another way of making purple potato cakes. Haha: When mixing the dough, roll the dough into a big, thin, wrap more purple potato stuffing, dip it in sesame seeds, put it in the baking pan and brown it until both sides are golden yellow, and then dipped in condensed milk to eat. I feel more delicious than the purple potato cakes with small stuffing. Everyone can do whatever they want, and maybe they can make better and more delicious purple potato cakes!