Buzz
You can easily create fragrant and crispy sweet potato pig ear cakes at home, rivaling pre-packaged brands.
Prepare the ingredients:
Purple Component:
80g of mashed purple sweet potatoes
90g of wheat flour
20g of sugar
1/2 egg
10ml of cooking oil
10ml of water
1 teaspoon of black sesame seeds
White Flour Mixture:
150g of all-purpose flour
1/2 tablespoon of lime juice (to make the cakes crispier after frying)
1/2 egg
40g of sugar
20ml of cooking oil
30-40ml of water
1 teaspoon of black sesame seeds
Note: You can substitute cooking oil with butter; water with coconut milk. The amount of flour or water is not fixed, so you can adjust slightly to achieve the desired smooth and elastic dough.
Making Sweet Potato Pig Ear Cakes
Step 1: Mix flour, sweet potato, egg, sugar, sesame seeds, and cooking oil in a bowl, knead until dough is smooth and not sticky. Let it rest for 20-30 minutes. Similarly prepare the white dough mixture.
Step 2: Roll out each portion of dough into thin sheets, then stack them on top of each other.
Step 3: Roll up tightly by hand. Wrap this dough roll in plastic wrap and place it in the freezer compartment for 1-2 hours.
Step 4: Retrieve the dough roll and use a sharp knife to slice it thinly (the thinner the slices, the crispier and more delicious the cakes will be). You can store them for as long as you want before frying. When ready to eat, let the dough soften slightly before slicing thinly.
Step 5: Heat oil in a frying pan until moderately hot (avoid overheating). Fry the cakes in batches over medium heat.
Fry until the cakes are golden and crispy, then transfer them to a plate lined with paper towels to absorb excess oil.
Allow the sweet potato cakes to cool completely before placing them in sealed plastic bags for storage.
Wishing you success and deliciousness with this sweet potato cake recipe!
By Lâm Anh Đào
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