烤切达乳酪马铃薯球 Baked Potato Cheddar Cheese Balls

Here is one yummy savory tea time dessert with minimal preparation specially for the potatoes and cheese lovers.

这是送给马铃薯及芝士乳酪爱好者的一道超容易即好吃的下午茶点。

烤切达乳酪马铃薯球
Baked Potato Cheddar Cheese Balls

(A)
1 kg Potatoes 马铃薯
100g Castor Sugar 细砂糖
100g Cheddar Cheese 切达乳酪
80g Egg 鸡蛋

(B)
Desiccated Coconut 椰丝


Method 做法

Dice cheddar cheese (A) into small cubes. Set aside.

把切达乳酪A切丁，搁置备用。

Wash and peel potatoes (A). Cut into cubes and steam for 30 mins until tender.

马铃薯A洗净去皮后切丁，然后以大火蒸30分钟至熟透。

Immediately transfer into food processor together with icing sugar (A) and blend into mush.

马上将马铃薯倒入食物搅拌器一起和糖分A搅碎成泥。

Allow the mixture to cool and dry up a little for easy handling. If the mixture is still too mushy and wet, refrigerate for an hour before shaping.

搅碎的马铃薯泥转入碗盆放凉待稍微干燥后才容易做造型。若是马铃薯泥还是带湿的话便送入冰箱冷藏1小时后才取出。

Lightly dust palms with rice flour, scoop two heaping tablespoon of the potato mixture onto the palm. Flatten into a disc. Place a cube of cheddar cheese into the center and wrap into a ping pong ball.

手掌擦上少许粘米粉, 舀入两大汤匙的马铃薯泥置入手掌中后再压扁，把一块切达乳酪丁包入包裹成兵乓球状。

Drop the potato ball into a bowl of beaten eggs (A) to evenly coat the surface and dish up.

把完成的马铃薯球放入已搅拌的蛋液A，让表面平均的涂上蛋液即可捞起。

Roll the egg coated potato balls over a plate of desiccated coconut and coat evenly.

立刻把蛋湿的马铃薯球滚入椰丝盘将整个表面都沾上了椰丝。

Arrange the coated balls on a baking tray and bake in the centre rack of a preheated oven at 190C degrees for 25 mins or until the surface become slightly brown and crusty.

把已沾满椰丝的马铃薯球排入烤盘，送入已预热至190C度的烤箱的中层烘烤25分钟，至表面上色即香脆即可。

Do link back to Coco Sweet Tooth if you have used any information as published in this blog.