The method for making milk aroma sweet potato pancakes.
The milk aroma Sweet potatoesCakes are very delicious and simple home dishes, but how to make this dish tasty is crucial. Below Cooking Network editor will tell you about the making steps of milk aroma sweet potato cakes, learn how to make both delicious and appetizing milk aroma sweet potato cakes.
Milk Aroma Sweet Potato Cakes Ingredients introduction Powdered milk
(two spoons) Milk Aroma Sweet Potato Cake making steps:
1. One large sweet potato, wash and peel, cut into thick slices
2. Place in a steamer pot over boiling water to steam for 15 minutes
3. After the sweet potatoes are cooked, place them in a bowl (I only used one-third of it), mash with a flat spoon until they form a paste.4. Add two spoons of powdered milk and one spoon of sugar, mix well. 5. Add 20 grams of flour and mix thoroughly.
6. It should look like the image below after mixing.
I added less flour; if too much, the sweet potato flavor won't be as strong.You can add more according to your preference. 7. Apply a layer of oil in the pan and heat on low flame. Scoop one spoon from step 6 into the pan, press flat, and try to make it round.
8. Turn the heat to medium; once set, fry until golden brown, then flip and cook the other side.9. Once fully cooked, take out and arrange on a plate to serve. 10. The finished product is fragrant, sweet, soft, and sticky.
After mixing, it should look like the picture shown. I used less flour; adding more would make the sweet potato flavor not as prominent. You can add a little more flour according to your preference.
7. Rub a layer of oil in the pot and turn on low heat. Spoon a portion from step 6 into the pot, pressing it flat and forming it as round as possible.
8. Increase the heat to medium. Cook until set and golden brown, then flip with a spatula to cook the other side. Cook until fully cooked, then remove.
9. Continue cooking all portions in sequence, then serve on a plate and enjoy. Deliciously sweet, soft, and sticky.
10. Finished product image
