Purple sweet potato cake with corn flour-You Are Foodie

By Mirabelle
24

Purple sweet potato cake with corn flour

Recently, I fell in love with coarse grains, especially corn flour and pumpkin. As a post-80s generation, many pot friends in our era hate eating coarse grains. Let's talk about corn flour. They said they couldn't eat it. They rowed their voices. Ha haIt varies from person to person. I think it's very delicious. I like corn flour, soybean flour, and other coarse cereals. My family, my husband and baby don't like it, so I make other tastes they like. They also like this corn brown sugar purple potato cake. Maybe it's the wrong way to avoid coarse cereals!Pot friends who don't like coarse grains can try this method. It's greatEspecially when it comes out of the pot, it's crisp outside and tender inside. It's sweet and delicious!

Main Ingredients

Purple sweet potato 400 g
corn meal 500 g

Auxiliary Ingredients

White sesame A moderate amount of
yeast 3 g
flour 100g
Pumpkin 150 g
Brown sugar 50 g

Or white sugarPurple potato and pumpkin should be steamed in advance to save time!

Step 1 . In addition to brown sugar and purple potato, mix and knead other materials into a picture, cover it with a wet cloth, make it twice as big as the original, and wake up with exhaust for half an hour

Step 2 . Peel purple potatoes and press them into mud

Step 3 . Then add brown sugar and stir well

Step 4 . Then divide the corn flour into wedges of the same size

Step 5 . Then put the purple potato in the pot, close the mouth of the tiger, put sesame and pat flat

Step 6 . Put it into an electric cake pan and bake it until both sides are golden

Step 7 . Then load it

Step 8 . Crispy outside and tender inside, sweet with the aroma of brown sugar and purple potato

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