MySheen

crispy sweet potato cake

Published: 2024-11-09 Author: mysheen
Last Updated: 2024/11/09, Ingredients: sweet potato 500g, low-gluten flour 250g, baking powder 10g, sugar 20g, water 250g, lard (salad oil) 20g. Method: (1) sweet potato wash, peel, cut thin for use. (2) Put the noodles in a basin, add sugar and baking powder, mix them into paste, and then add lard to mix them into thick paste. (3) Put sweet potato slices into paste with chopsticks, stick paste into warm oil pan and fry until golden yellow. Features: crisp skin tender, sweet and palatable.

Raw materials: 500g sweet potato, 250g low-gluten flour, 10g baking powder, 20g sugar, 250g water, 20g lard (salad oil).

Preparation method: (1) rinse, peel and slice sweet potatoes for use. (2) put the noodles in a basin, add sugar and baking powder, make a paste, and then put the lard into a thick paste. (3) use chopsticks to clip sweet potato chips into the paste, stick and paste into a warm oil pan and deep-fry until golden brown. Features: crispy skin, tender, sweet and palatable.

 
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