Sweet Potato Pancakes

Sweet Potato Pancakes

　　The tradition of making sweet potato pancakes is popular in Heping County. The finished product features a golden color, a crispy exterior with a tender interior, and a sweet, refreshing taste.

　　First, Ingredients:

　　300g sweet potatoes, 250g flour, 200g fermented dough, 50g brown sugar, 25g white sugar, 25g osmanthus sugar, 25g dry starch, 25g alkaline flour, 750g peanut oil.

　　Second, Key Points for Making:

　　① Processing the sweet potatoes: Wash the sweet potatoes, peel them, steam until soft, let cool, then place in a bowl. Add brown sugar, osmanthus sugar, and dry starch, and knead into a sweet potato paste.

　　② Preparing the dough: Mix 150g water into the flour to form a water dough. Combine the fermented dough with white sugar and knead well, then mix the water dough with the sweetened fermented dough. Add alkaline flour and knead thoroughly.

　　③ Shaping: Roll out the dough into a rectangular sheet, spread the sweet potato paste evenly on top. Using a spatula dipped in oil, spread the paste smoothly, then roll the mixture from the outside in to form a log. Cut crosswise into 10 pieces, arrange flat, sprinkle with a thin layer of flour, and roll each piece into a round pancake.

　　④ Frying: Heat peanut oil in a pan over a flame. When the oil reaches 60% heat, fry the sweet potato pancakes for 3 minutes. Remove and drain the oil. The final product has a golden color, a crispy exterior with a tender interior, and a sweet, refreshing taste.