2. Wash and peel purple potatoes and Lipu taro, cut into thin slices or slender strips, and put them on a plate. The heated area of the plate is large, so the purple potato taro can be steamed faster. )
3. Boil the water in the steamer, put the plate with purple potato taro in the steamer and steam for about 15 minutes. You can easily poke the purple potato taro with chopsticks.
4. Put the purple potato and taro into a fresh-keeping bag while it is hot, and press it into a paste with a rolling pin.
5. Take 20g of butter and heat it in water until it melts.
6. Put the purple potato and taro paste into a bowl, add melted butter, condensed milk and fine sugar, and knead well by hand.
7, sweet potato stuffing is ready, it is delicious to eat directly, the formula is not very sweet, and friends who love to eat can add more sugar.
8. Add the sieved low-gluten flour, corn starch and whole egg liquid into butter, stir them with chopsticks into a flocculent shape, and knead them into smooth dough by hand.
9. Divide the sweet potato paste into 10 portions, each portion is about 35g, and knead into balls. (If it is particularly sticky, you can freeze the stuffing in the freezer for 10 minute to facilitate the later stuffing. It's best not to fry in a wok, the fried stuffing will be dry and choking. Of course, if it is particularly wet and sticky, it may be that there is too much steam during steaming, so you can fry it a few times to collect water. If you want to make the fairy bean cake painted by Explosicum, you can use 28 grams of purple potato and taro paste and 7 grams of mozzarella as stuffing.
10. Divide the dough into 10 pieces, each about 28g. Roll the dough into dumpling skin, and put taro and purple potato stuffing on it.
1 1. Wrap the stuffing with the help of a tiger's mouth, pinch it at the mouth and knead it into a ball. With the help of scraper or cardboard, the fairy bean cake is roughly shaped into a cube.
12. Heat the pan with low heat, brush a thin layer of oil, and put the bean cake in the pan and fry it slowly until it is solidified. After blanching each noodle, turn it over quickly until all six noodles are blanched. (This step is to quickly shape each side. If each side is fried until golden, and then the next side is fried, it will easily lead to uneven size of each side. )
13, after quick setting, continue to fry all sides on low fire until golden, and then take out the pot. (The corners are not easy to fry, you can press them by hand, and you must fry them until they are white. )