Ingredients
Purple sweet potato filling
Steamed purple sweet potatoes
420 grams
white sugar
Sweet potato filling
50g
corn starch
45g
Hot Milk
10 grams
sugar
8 grams
Odorless vegetable oil
Pie Crust
150g
None
50g
None
50g
None
40 grams
None
None
2 pieces (85 grams)
The recipe for sesame egg yolk fairy bean cake
- After steaming 420 grams of purple sweet potatoes, add 40 grams of condensed milk and mix well. After cooling, divide into 14 portions, each weighing 30-32 grams. Cover with plastic wrap and refrigerate in the refrigerator.
- Crush 3 cooked salted egg yolks. If they are not salty enough, add a little less salt and mix well.
- Mix all the sweet potato ingredients in a bowl and microwave for 2 minutes. Steam with plastic wrap without microwave cover for 10 minutes, cool slightly and stir.
- Divide into a total of 14 portions, each weighing 7-8 grams.
- Wrap the sweet potatoes and salted egg yolks in purple potatoes.
- Wrap the back cover with plastic wrap and refrigerate.
- Heat 50 grams of butter to melt, add 85 grams of egg mixture, 40 grams of sugar, stir well, sieve in 150 grams of low flour and 50 grams of corn starch.
- Rub evenly, cover with plastic wrap and let it sit for half an hour.
- Divide into 14 portions, each weighing approximately 25-27 grams.
- Roll out the skin and wrap the purple sweet potato inside.
- Use a scraper or other convenient tool to form a cube.
- Brush oil in the pot, add dough after the oil is hot, and fry over low heat. Fry one side until golden brown, then fry the other side until all six sides are cooked. It is best to use a silicone scraper to assist in flipping.
- Let it cool down and you can enjoy it.
- The profile is like this, sweet potatoes are sticky and sticky, and egg yolks are salty and fragrant.
