Main ingredients:
Purple sweet potato: 150g; Flour: 150g; Cornstarch: 30g.
Auxiliary materials:
Sugar: 40g; Warm water: 100g; Pine nuts: 20g; Pistachios: 20g; Raisins: 30g; Yeast powder: 2-3g.
Taste: Sweet and fragrant; Cooking method: Steaming; Time: One hour; Difficulty: Ordinary.
Steps for making Zagu Purple Sweet Potato Cake
Peel the purple sweet potato and cut it into thin slices, then put it into a perforated steaming tray.
Place the tray in the middle of the Fotile steamer and steam at 100℃ for 18 minutes until fully cooked.
While steaming the purple sweet potato, soak the nuts and raisins in clean water.
After steaming, take out the purple sweet potato, add sugar and mash it with a spoon, then let it cool slightly.
Add flour and cornstarch.
Dissolve the yeast powder in warm water at around 30℃, then pour it into the flour mixture and knead it into a dough with the purple sweet potato.
Put a layer of dough in the mold, then evenly sprinkle half of the nuts and raisins on top.
Put another layer of dough, then evenly sprinkle the remaining nuts and raisins on top.
Let the purple sweet potato dough ferment in a warm place (35-40℃) until it doubles in size.
Select the normal steaming mode on the Fotile steamer, and when the temperature reaches 100℃, place the mold in the steaming tray on the lower level of the steamer and steam for 30 minutes.
