Main Ingredients:
Eggs: 2 (75g each); Low-gluten flour: 145g; Cornstarch: 40g; Corn oil: 40g; Granulated sugar: 35g.
Filling:
Mozzarella cheese: as needed; Purple sweet potato: 250g; Condensed milk: 25g.
Flavor: Sweet; Technique: Pan-fried; Time: Several hours; Difficulty: Easy.
Detailed Cooking Steps for Popular Fairy Bean Cake【First Taste Diary】
Crack eggs into a bowl, add sugar and corn oil, mix well.
Sift low-gluten flour and cornstarch into the mixture.
Stir until the dry ingredients reduce, then knead into a flexible dough by hand.
Divide the dough into balls of about 25g each. (Tips: Cover with plastic wrap and let it rest.)
Steam the purple sweet potato, peel, and mash into a puree.
Add condensed milk, mix well, and divide into 20g portions.
Wrap the purple sweet potato filling with mozzarella cheese.
Flatten the rested dough with your hands, wrap the purple sweet potato cheese filling.
Heat a pan over low heat, brush with a little oil, and place the fairy bean cakes in the pan.
Fry over low heat until golden brown on each side, then remove from the pan.
