Purple sweet potatoes: In addition to the nutrients of ordinary sweet potatoes, they are also rich in selenium and anthocyanins. Purple sweet potatoes are rich in nutrients and have special health functions. They contain about 20% of protein, including 18 amino acids, and are easily digested and absorbed by the human body, including 8 vitamins such as vitamins C, B, and A, and more than 10 kinds of mineral elements such as phosphorus and iron. It contains a large number of anthocyanins with high medicinal value. French scientist Dr. Masquelle discovered that anthocyanins are natural and powerful free radical scavengers.
Anthocyanins have preventive and therapeutic effects on more than 100 diseases and are known as the seventh essential nutrient after water, protein, fat, carbohydrates, vitamins, and minerals.
pharmacological effects
1. Antioxidant effect
2. Anti-mutation effect
3. Liver protection effect
4. Effect on cardiovascular disease
Purple sweet potato double layer cake
By MckaylaRunte
Recipe Recommendations
- sticky rice flour appropriate amount
- glutinous rice appropriate amount
- milk appropriate amount
- powdered sugar appropriate amount
- Purple sweet potato paste appropriate amount
- candied dates appropriate amount
- cherries appropriate amount
- Red and green silk appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Purple sweet potato double layer cake
1
Wash the purple potatoes, slice them, steam them.
2
Sieve and set aside. Then mix the glutinous rice flour, sticky rice flour, powdered sugar, etc. and sieve for use.
3
2. Take it out, place it in a net-lined basket and press it into a mud shape,
4
Pour in the milk little by little, stir while pouring, so that the milk and powder are fully mixed together, and crush the powder balls that have been condensed into lumps. Be patient in this process and be sure to rub all the powder in the basin until you grab it. A ball of powder can be kneaded into a ball, but with a rub with your hands, the ball of powder will immediately break into loose powder. This humidity will be OK.
5
The ground flour is sifted again. The finer the sieve, the denser the cake will be; if the sieve is thicker, the cake will be looser, and the sifted flour will look fine and loose.
6
Put a steaming cloth at the bottom of the mold. You can apply a layer of oil around the inside. I forgot to apply it and spread the powder loosely into the mold. Remember not to press with your hands, just sprinkle it naturally, so that the steamed cloth will be soft. One layer of rice flour, two layers of purple potato flour, three layers of rice flour, four layers of purple potato flour, and five layers of (surface) rice flour.
7
Sprinkle candied dates, shredded cherries, shredded kiwis, star-sticky rice grains, and shredded coconut sugar on the surface to decorate. Spray some corn oil on the surface, which feels a little dry last time. Cover the surface with a steaming cloth or gauze to prevent sticking. Ready.
8
Pour water into the steamer and place it in the steamer. Be careful to put more water in to ensure sufficient water vapor, but not exceed the steamer.
9
Place the steamer on the heat and heat until the water boils. Put the steamed cake into the steamer, cover the lid, and steam for 30-40 minutes, without opening the lid halfway. Steam and simmer for 1-2 minutes. Remove and let cool.
10
Cut a corner.. Double layer, beautiful... Brag yourself.. Hehe... I made two pots today. Again, please ask the parents of all the posted friends on the website to have a look at it and have a taste... And I wish the elderly good health, long and happy lives...!!