Purple sweet potato and sesame cake
Overview
In addition to the nutrients of ordinary sweet potatoes, purple sweet potatoes also contain polysaccharides, flavonoids, and are rich in selenium, iron, and anthocyanins. Selenium and iron are necessary elements for the human body to resist fatigue, anti-aging, and enrich blood. Selenium, in particular, is known as the king of anti-cancer and is easily absorbed by the body.
Tags
Ingredients
Steps
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Peel the purple sweet potato, cut into small pieces and steam for half an hour.
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Use a small spoon to press into puree
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Squeeze a little lemon juice (purple sweet potatoes will turn purple-pink and more beautiful when exposed to acid, so you can leave them alone).
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Pour in glutinous rice flour. (Purple sweet potato has a sweet taste, no need to add sugar) Slowly add an appropriate amount of milk several times and stir evenly.
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Knead into dough. . .
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Place on a cutting board, cover with plastic wrap, and press a few times with your hands to facilitate rolling out the dough.
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Use a rolling pin to roll out the dough to a thickness of about five millimeters.
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Use round and heart-shaped molds to carve out small cake embryos.
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Pour some sesame seeds on the cutting board, apply a layer of oil on the surface of the cake (it is convenient for sticking sesame seeds, you can also leave it alone), put it directly on the sesame seeds and press it gently.
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Make the cake shells one by one and place them on a baking sheet lined with tin foil. . . . Preheat the oven in advance, upper 185 degrees, lower 180 degrees, bake for 15 minutes
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Success. . . .
