Food: 500 grams of wheat flour, 350 grams of pumpkin, 350 grams of purple potato and 3 grams of baking powder. The method is as follows: 1, pumpkin and purple potato are peeled and sliced, steamed in a pot and taken down, and ground into mud with a spoon for later use; 2. Before and after the pumpkin puree is cooled to 40 degrees (slightly hot but not too hot), add baking powder and wheat flour, and stir evenly with chopsticks to form floc; 3. Make batter, cover the fresh-keeping bag and let it stand; 4, alcohol must be about 2 hours. When you see that the volume of the batter is twice as large as the original one, open your hand and the batter will be ready. It can be very soft and fluffy. 5. Knead the dough for another 5 minutes to exhaust the gas inside, then knead it into strips and cut it into dough with uniform size.
6. Knead into a small round cake with uniform size and roll it into a thin chaotic skin; 7. The previous purple potato was mashed on the cake; 8. Wrap it like a steamed stuffed bun, and then make it into a cake; 9. Brush a thin layer of oil on the wok, pour in the prepared cake embryo and fry it slowly over medium heat; 10, fry on low fire until golden brown on both sides, and take out after turning off the fire; 1 1, the sweet pumpkin and purple potato cake is ready. Pumpkin and purple potato have sugar themselves, so they have a sweet taste without sugar, and the mellow skin is very soft and tender. Not only can you eat it when you lose weight, but it is also very suitable for making breakfast for children. Pumpkin purple potato cake, sweet and glutinous without sugar, is a very good diet staple food.