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Sweet potato steamed fairy bean cake delicious to fly!

Sweet potato steamed fairy bean cake delicious to fly!



Material Quantity
Corn oil 20g
Powdered sugar 20g
Low powder 80g
corn starch 30g
Egg 1


Material Quantity
Purple sweet potato 300g
Masurilla cheese 60g
Black and white milk 40g
butter 10g
Powdered Milk 10g
Condensed milk 10g


Flavor Sweet taste
Technology Fry
time consuming Semih.
difficulty simple


step 1:

Let’s first make the skin eggs of Xiandoucai and pour them into the bowl. Put 20 g sugar powder on them, beat them with eggs, mix them evenly and then pour 20 g corn oil into them, stirring them evenly.

step 1

step 2:

Then sift cornstarch and flour into a bowl.

step 2

step 3:

Stir with egg spatula or scraper until there is no dry powder.

step 3

step 4:

Finally, you can use your hands to grip and knead into a ball until the batter is smooth and delicate.

step 4

step 5:

Then we put it in a fresh-keeping bag and put it in the refrigerator to relax for more than 30 minutes to make the dough softer. Then we make the filling of the cakes.

step 5

step 6:

First, peel the purple potatoes, then cut them into small pieces, easy to steamed into the pot, more quickly steamed.

step 6

step 7:

We prepare a steaming pot, boil the water, and then steamed the purple potatoes over high heat for about 10 minutes.

step 7

step 8:

The purple potato is steamed if it is crushed easily with a small spoon. If you want a more delicate taste, you can sift it once. Because there are more fibers in purple potatoes, lazy people can omit this step and press it directly into mud.

step 8

step 9:

We put the sifted purple potato puree into the non-stick pot, then add 40 g of black and white milky milk, 10 g of milky milk and 10 g of milk powder, then open a small fire, where the black and white milky milk can be replaced by milk or light cream.

step 9

step 10:

Stir-fry into a ball with a scraper, mix the material well and evenly, fry until there is no water, then turn off the fire.

step 10

step 11:

Then add 10g butter, the temperature in the pot will melt the butter, and keep turning, so that the purple potato filling fully absorbs the butter.

step 11

step 12:

Then pull out a small dough, I here is about 15g, then knead the circle and flatten, put 6G of mozzarella cheese, wrapped, hand into a ball, such a purple potato stuffing is ready, do a few more will be able to wrap together.

step 12

step 13:

Next is to start the Xianbao Bean Cake, also pull out the dough, about 20g to knead round flat, the diameter is better than the purple potato filling a circle Ha, then put the purple potato filling on the surface, thumb press the filling, bit by bit upward into a ball, and finally seal.

step 13

step 14:

The wrapped fairy bean cake is pressed around to make it square.

step 14

step 15:

We do this is an oven-free version, there are small partners can directly use the oven to bake Ha, the oven 180 degrees preheat, bake for 20 minutes, can also take out a layer of egg liquid brush, on the wide Ha hot pot, pour a small amount of corn oil, kneaded cakes into the pot in turn.

step 15

step 16:

Fry until yellowish, turn over and fry all around.

step 16

step 17:

Fairy bean cakes are eaten while they are hot. They are soft outside and soft inside. They are light and sweet. They are not greasy at all. They are filled with many fillings and have a solid taste.There will be a long wire drawing when it is broken. The sweet purple potato stuffing wrapped around the cheese and the crisp fried skin. It’s no exaggeration to say that I can eat five at a time. It’s very full.

step 17


  1. Different brands of low powder have different water absorption. If the dough is too wet, add a little powder.2. After the purple potato filling is wrapped with cheese, it is suggested that it should be refrigerated for 5 minutes to make it easier to operate.3. When stir-fried purple potato fillings are dry, they can also be added with appropriate amount of butter. If purple potato fillings are not used up, they can be sealed and refrigerated for one week and frozen for one month.4. Because the stuffing is ripe, when frying Xiandoucai, just fry until the skin turns yellow.More recipes and videos can focus on my public number: Little Devil Kitchen can also focus on micro-blog: Makaron Little Devil Woman will be released from time to time.