Milk sweet potato cake
By LucasHarris
This is the name his son gave it to. He said that eating this sweet potato cake feels like drinking milk while eating sweet potatoes. The milk aroma is really strong. Hehe, when did this little guy learn to speak? It's so strange
Recipe Recommendations
- sweet potato art. 2
- chengmian 50 grams
- glutinous rice flour 100 grams
- light cream 80 grams
- milk powder 50 grams
- white granulated sugar 20 grams
- milk fragrance
- steamed
- half an hour
- ordinary
Steps for Milk sweet potato cake
1
Get all the materials ready
2
Wash the sweet potatoes and cook them the way you like. I put them in the microwave oven and heat them on high heat for 8 minutes, which is convenient and quick.
3
Remove the cooked sweet potatoes and peel them
4
Press the sweet potatoes into mashed potatoes while they are hot
5
Add sugar, milk powder, clear flour, and glutinous rice flour, knead evenly with your hands, and thoroughly mix the mashed potatoes with all ingredients
6
Add the light cream in portions and knead into a soft dough that does not touch your hands or crack. Set aside
7
Spread a layer of oil paper on the steaming rack
8
Use a rolling pin to roll the sweet potato patties into a cake with a thickness I like, and then use a mold to shape it. I am very lazy, so I mainly make them round. Hehe, put the shaped potato patties on the steaming rack
9
Cover the pan and steam for 15 minutes over high heat
10
The milky sweet potato cakes are baked
11
Take it out, plate it, hehe, you can eat it
12
It's so delicious that I can't help but eat it when loading the plate
13
Finally, I'll have a special meal, hehe
14
Because the cake is very soft, it is not particularly suitable for making too big cakes. The taste is soft and glutinous. Milk powder and light cream are added. When eating it, it is just what my son said. He always feels like he is drinking milk and eating sweet potatoes.Milk sweet potato cake Make Tips
1. Heavy cream must be added in batches, as different varieties of sweet potatoes have different water absorption levels.
2. If you do not have wheat starch, you can omit it, as its function is simply to prevent the finished product from becoming hard and dry after cooling.
3. If the sweet potatoes are sweet, you can appropriately reduce the amount of sugar and cream, but it is recommended to use floury sweet potatoes if possible, as the texture will be much better.