Purple potato cake - subtle beauty
The purple potato cake made this time tastes very soft. I think it is much easier to make this kind of cake than steamed bread.1. The consistency of the batter can be adjusted according to your taste preference.2. Purple potato milk paste should be warm when added with yeast, not too hot, otherwise the yeast will be burned to death.3. Don't over ferment in hot weather. It will be concave in the middle and sour in the taste.4. Just use what you like for surface decoration, such as raisins and dates.
Step 1 . After steaming the purple potato, put it into the cooking machine, add milk and sugar to make a fine purple potato milk paste.
Step 2 . Pour the purple potato milk paste into the basin, add yeast and stir well.
Step 3 . Add ordinary flour and mix well.
Step 4 . Put it into the mold and ferment it in a warm place until it is 1.5 times larger.
Step 5 . Decorate raisins on the surface, put them in a pot with cold water, boil over high heat, and then steam over medium heat for 15 minutes.
Step 6 . Turn off the heat and simmer for 5 minutes before taking out.
* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!
