The filling can be changed to taro paste, red bean paste/red honey beans.
Warm water that is not hot.
Sugar (used in the sweet potato filling)
|About 500 grams|
Sweet potato pancakes, a convenient alternative to making buns
First, wash about a pound of sweet potatoes, peeled and sliced, put it on a plate, steam it in a pan, add sugar while it is hot, in with, spoon to press it into a sweet potato mash.
Add the flour slowly to the water, and make a dough. (No need to add anything else), seal it and leave it for about 20 minutes, knead the dough again, after that the dough should be nice and smooth. After 200g of flour was combined into the dough, I divided the dough into 11 equal portions.
Use a rolling pin to change each of the 11 dough into a round shape, so that you can roll it out thinner. Put the sweet potato filling in the middle, and then close it up like a bun, then flatten it with your hand.
Once all the buns are wrapped, place them in the preheated pan in turn, with a little oil in the pan first, not more, to fry one side. The top of the pastry should also be brushed with a little oil. This will make it less likely to burn when fried in turn.
Looking at the picture you can see the bun marks, as the sweet potato filling is cooked, so as long as the outside of the pastry is cooked, it’s ready. It’s golden brown on both sides and it’s ready to go. (I used two longer silicone spatulas to flip the sides, one for the left and one for the right)
This is the 2nd frying pan and again it is oh so good. My frying pan is a 28cm diameter, shallow pan with no lid.
For a group photo, put a few bamboo chopsticks underneath when you put it on the plate. This way the pancake won’t be hot directly against the plate and won’t soften right away, as there will be moisture.
It’s easy to make, so I’m willing to make this cake because kids love it, and the ingredients are very simple, as long as there are sweet potatoes and flour.
2: If you feel you can’t finish the filling, just reduce it by portion.
3, the filling can be replaced with: sweet potatoes, purple potatoes, taro puree, red bean paste.