Purple Sweet Potato Milk Cake

Overview

Purple sweet potato has the nutritional content of ordinary sweet potatoes (including protein, starch, pectin, cellulose, amino acids, vitamins and various minerals), and is also rich in selenium, iron and anthocyanins. Purple sweet potato is naturally purple, and purple sweet potato milk cake is simple, delicious and purely natural.

Tags

• baking
• children
• afternoon tea
• butter
• cake flour
• chopped chestnuts
• corn oil
• maltose
• purple sweet potato puree
• fine sugar
• milk

Ingredients

Steps

1. 1 Steam and peel the purple sweet potatoes, and mash them into a puree with a food processor; cook the chestnuts, peel them, and mash them with a food processor;

   

2. 2 Put the purple sweet potato puree into the pot, add milk and stir-fry over low heat until dry, then add maltose and stir-fry until it is not sticky to your hands, then stir-fry the chopped chestnuts, finally add corn oil and stir-fry until all the fat is absorbed and not sticky;

   

3. 3 Make the purple sweet potato filling and cool it;

   

4. 4 Soften butter at room temperature, add fine sugar and beat, then add milk and mix well;

   

5. 5 Then add purple sweet potato filling and mix well;

   

6. 6 Sift the low-gluten flour, add it to the purple sweet potato filling in step 5, and mix well to form a dough;

   

7. 7 Roll the mixed dough into strips;

   

8. 8 Divide the dough into equal portions of 15 grams, roll into balls, and then gently press into small round cakes; PS: The size can be determined according to your own shape.

   

9. 9 Line a baking pan with aluminum paper and put the cake base into the baking pan; PS: For non-stick baking pans, you may consider not lining the aluminum paper;

   

10. 10 Preheat the oven to 180 degrees for 20 minutes; PS: Each oven is different, so the temperature and time vary slightly.