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Recipe details are AI-generated from the video and may contain errors — for reference only.
Keep hands dry and cut slowly when slicing hard vegetables to avoid cuts.
Peel 350g of sweet potato and slice into thin, even slices using a kitchen knife.
Watch out
Hold the sweet potato firmly while slicing to prevent the knife from slipping.
Place the sweet potato slices in a glass dish into the steamer, cover with a lid, and steam on high heat for 20 minutes until a chopstick easily pierces them.
local_fire_departmentHigh heat, steam for 20 minutesWatch out
Lean back slightly when opening the steamer lid to prevent hot steam burns.
Take the steamed sweet potatoes out, add 20g sugar while hot, and mash thoroughly with a potato masher until smooth and clump-free.
Watch out
Add sugar while the sweet potatoes are hot so the sugar dissolves completely.
Melt 20g butter in a pan over low heat, add the sweet potato mash, and stir-fry continuously with a spatula over low heat until moisture evaporates and it forms a cohesive dough.
local_fire_departmentLow heat, stir-fry about 3-5 minutesWatch out
Keep heat low and stir constantly
high heat will scorch the sweet potato paste easily
Transfer the sweet potato paste to a bowl to cool down (chill in the freezer until firm), then divide evenly into 12 balls (about 25g each) and roll smooth.
Watch out
Freezing the filling balls slightly prevents sticky hands and makes wrapping easier.
In a bowl, mix 160g flour and 20g powdered sugar. Pour in 70g water while stirring, then add 40g cooking oil. Stir until no dry flour remains, knead into a smooth dough, cover with plastic wrap and rest for 30 minutes.
Watch out
Resting the oil dough for a full 30 minutes is crucial for elasticity during rolling.
In another bowl, combine 120g flour and 50g cooking oil. Stir until no dry powder remains, knead into a uniform pastry dough, cover with plastic wrap and rest for 30 minutes.
Watch out
Knead the pastry dough just until combined
over-kneading develops gluten and affects flakiness
Take out the rested oil skin dough, knead until smooth, roll into a long log, and divide evenly into 12 small dough pieces using a dough scraper.
Watch out
Keep divided dough pieces covered with plastic wrap to prevent the skin from drying out.
Take out the rested pastry dough, roll into a long cylinder, cut into 12 equal portions, and roll each piece into a smooth ball.
Watch out
Keep pastry dough balls uniform in size for consistent layering.
Flatten a piece of oil skin dough, place a pastry ball in the center, wrap it tightly by pushing dough upward with your hands, pinch sealed and roll round.
Watch out
Pinch the edges firmly to seal
otherwise, the inner pastry dough will burst out during rolling
Flatten the dough ball, gently roll it from center outward into an oval tongue shape, then roll it up top-to-bottom. After finishing all 12 rolls, cover with plastic wrap and rest for 15 minutes.
Watch out
Roll gently and evenly
excessive force will break the skin
After 15 minutes, flatten each roll, roll out again lengthwise into a long tongue shape, and roll it up from top to bottom. Cover with plastic wrap and rest for another 15 minutes.
Watch out
Do not skip the second 15-minute rest
otherwise dough will shrink and tear when flattened
Take a rested dough roll, press down the center with a finger, fold both ends towards the middle, flatten, and roll into a round wrapper that is thin at the edges and slightly thicker in the center.
Watch out
Keep the center of the dough sheet slightly thicker to hold the sweet potato filling.
Place a chilled sweet potato filling ball in the center of the wrapper, gather dough upward around it, pinch the top tightly to seal, and roll smooth.
Watch out
Seal the top tightly so the sweet potato filling does not burst out during baking.
Place the filled dough ball seam-side down, press gently with your palm, and lightly roll with a rolling pin into a flat round cake disc.
Watch out
Apply gentle and even pressure to prevent breaking the outer skin.
Arrange the cake discs on a baking sheet lined with parchment paper. Brush with egg yolk liquid twice, then gently prick rows of holes on top using a fork.
Watch out
Pricking holes with a fork vents steam and prevents the crust from ballooning while baking.
The oven and tray are extremely hot; wear protective oven gloves to prevent burns.
Place baking sheet into the preheated oven at 180°C (350°F). Bake at 180°C top and bottom heat for 20 minutes until golden and glossy on top.
local_fire_department180°C, bake for 20 minutesWatch out
Always wear heat-resistant oven mitts when removing the hot baking sheet.
Transfer the baked golden sweet potato cakes to a cooling rack using oven mitts to cool down slightly before serving.
Watch out
The inner sweet potato filling is very hot right out of the oven
let cool before biting into it
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