Xian Bean Cake – Satisfy Your Taste Buds

Flavor: Sweet; Technique: Pan-fried; Time: One hour; Difficulty: Easy.

Xian Bean Cake – Satisfy Your Taste Buds Cooking Detailed Steps

First time sharing a recipe on Food World, afraid of doing it in the wrong order, so upload a picture just in case.

Peel the purple sweet potato, steam over water for 15 minutes, then crush and mix with fine sugar, butter, condensed milk, and light cream to form a dough (Note: After removing the purple sweet potato, add the above ingredients to melt the butter with the temperature of the sweet potato).

In a small milk pot, crack an egg, add fine sugar, milk, and light cream, mix well.

Sift low gluten flour, starch, milk powder, and cocoa powder into the pot, heat over low heat while stirring constantly to prevent sticking.

Once thickened, add butter and dark chocolate, continue stirring and kneading.

Once formed into a dough, remove from heat (Note: Heat over low heat, stirring constantly, remove immediately after forming into a dough and let it cool to prevent loss of moisture and dry filling).

Melt the butter over hot water, let it cool to room temperature, then add the whole egg liquid and mix well.

Sift low gluten flour and starch into the butter and egg mixture.

Add fine sugar and mix with a spatula until no dry powder is visible, then press into a dough with hands.

Let it rest in a plastic bag for 20 minutes.

Roll the dough into a round shape with a rolling pin, as large as possible.

This recipe can make 11 Xian Bean Cakes, divide the filling and dough into 11 portions (Note: For thinner skin, the dough can be divided into up to 13 portions).

Refer to the video for specific wrapping techniques.

Place two chocolate coins in the chocolate filling for a lava effect when cooked, enhancing the texture and flavor.

Seal with the closure facing down, shape with hands or tools.

Brush a thin layer of oil on a non-stick pan, heat over medium-low heat until you can feel the temperature with your hand, then place the Xian Bean Cakes in the pan.

Fry on all sides until golden brown (Note: Depending on the situation, you may need to add a few drops of oil to the pan midway, the skin is thin, and the filling is cooked, so as long as it’s browned, it’s ready, but remember not to use too high heat, keep it on low heat throughout).