Ingredients: 250 g of low gluten flour, 1 bowl of red bean paste, 1 bowl of purple potato puree, 6 quail eggs, 3 g of yeast, 1 g of baking powder, 1 jar of 6 walnuts.
Directions: 1. Mix low gluten flour with dried yeast, baking powder and six walnuts, stir into a paste that can flow and ferment for one hour.
2. Red bean paste and purple potato puree are added to the wok with sugar and salad oil and fried into bean paste filling and purple potato filling.
3. Brush the pan with a thin oil, add a spoonful of batter and push the batter well on top of the rolling pin, add a spoonful of bean paste filling
4. Add a spoonful of batter to each of the other three molds left, cover the finished bean paste pie together, press it tightly with a spoon, and bake both sides to turn yellow.
5. Add batter and purple potato filling to the baking sheet.
6. Beat a quail egg in each of the other three molds, add a spoonful of batter, cover the purple potato pie together and bake on both sides until the yellow cake is cooked.
Tip: Quail eggs are added to distinguish the wheel cake with different fillings.