Cream sweet potato pie

Overview

This shortcake has glutinous rice flour added to the skin and butter and cooked cake flour to the filling. Competing with each other to see who is the softest and glutinous stuffing 😁

Tags

• staple food
• pasta
• afternoon tea
• autumn recipes
• butter
• cooked cake powder
• crystallized honey
• glutinous rice flour
• sugar osmanthus
• sweet potato

Ingredients

Steps

1. 1 Cut sweet potatoes into thick slices and steam them in a steamer

   

2. 2 While steaming the sweet potatoes, prepare the fillings by mixing softened butter and flour

   

3. 3 Knead into small pieces

   

4. 4 Add 2 tablespoons of sugar and osmanthus and mix well

   

5. 5 Add crystallized honey

   

6. 6 Knead into a ball

   

7. 7 Peel the steamed sweet potatoes and mash them into puree

   

8. 8 Add glutinous rice flour, little by little

   

9. 9 Knead into a dough of moderate hardness

   

10. 10 Divide the dough and filling into ten portions

    

11. 11 Take a piece of dough, flatten it, and wrap it with filling

    

12. 12 Seal your mouth

    

13. 13 Press flat and stick with white sesame seeds

    

14. 14 Heat the pan, brush with a thin layer of oil, and add the cake base

    

15. 15 Fry one side until golden brown, then flip over and fry both sides until golden brown