[Mini golden potato cake]

[Mini golden potato cake]

Introduction:

"If you eat potatoes for two days in a row, you have to change the pattern so that you won't be greasy ~ ~ you've made potato cakes before, but they are fried or fried a lot. Recently, it's hot and you don't want to eat too greasy things. So you have to change the way to eat them. They're baked and coated with egg liquid. They're golden yellow and pretty. Although it is not as fragrant as fried, it is crisp on the outside and soft on the inside. It's delicious if you eat it directly. It tastes more fragrant with tomato sauce or mayonnaise. A bag of small potatoes has been tossed by me for several days. It's time to buy vegetables tomorrow. If you can't finish eating, you can freeze them in fresh-keeping bags. Thaw them before eating next time and fry them in a pan. "

Production steps:

Step 1: prepare the ingredients and wash the potatoes.

Step 2: steam the potatoes for about 20 minutes.

Step 3: crush the potatoes with a spoon or blender. I used a spoon first, and then beat it with a blender for a while, leaving a little bit of potato particles.

Step 4: season with salt.

Step 5: Sprinkle with pepper.

Step 6: slowly add flour, knead into non stick dough, wake up for a while.

Step 7: pull it into a small dosage form and roll it in the dry flour.

Step 8: flatten on a tin covered baking tray.

Step 9: break up the egg.

Step 10: brush a layer of egg liquid on the surface.

Step 11: garnish with sesame seeds and bake at 180 degrees for 7 minutes.

Step 12: take it out and brush the egg liquid again. Continue to bake for 8 minutes.

Materials required:

Small potatoes: 10

Flour: right amount

Egg: 1

Salt: right amount

Black pepper: right amount

Note: because the potato itself has been cooked, so the baking time does not need to be too long. It's recommended to eat with mayonnaise, if you're used to it.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: salty and fresh