Super simple, less oil, no need to fry sweet potato pancakes
Overview
It’s a very simple sweet potato pancake. I added salt and sugar, but you can actually adjust the taste yourself. Sweet, sour, spicy and salty. Best of all, it's not fried! Absolutely fuel efficient. The edges and surface are a little crispy, but the whole thing is still relatively soft. Although it is not as good as the effect of being crispy on the outside and tender on the inside, but since it is absolutely less oily, I don't insist on this. In fact, it stands to reason that this effect should be possible. It may be that I applied more sugar water in the later period, so the water content is relatively large. In fact, you don’t need to brush the sugar water. I did this mainly because I was experimenting with the temperature of a small oven, so the temperature was low at first, and the baking time was long, so it was a bit dry. Moreover, the sweet potatoes I bought were not sweet, so I brushed them with sugar water, returned them to the oven to heat up, and baked them for a few minutes. The preparation method is very simple.
Tags
Ingredients
Steps
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Shred the sweet potatoes, chop into small pieces, add cornstarch, salt, and stir evenly.
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Brush the egg tart mold with oil, add the chopped sweet potatoes and flatten it with a spoon. Also brush some oil on the bottom of the spoon so that there is some oil on the surface of the sweet potato cake when pressing.
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Preheat at 170 degrees and bake for 13 minutes after the temperature inside the box reaches 170 degrees. (Okay, this temperature is indeed a bit low.) Take it out of the box, brush with sugar water, 210 degrees, 6 minutes.
