Generally, a small amount of corn flour is added when making cakes, which can reduce the gluten content and increase the softness of the cake.

Corn Starch (Non-GMO).

Ingredients: half a pound of sweet potatoes (300g), 1 egg, 2 tablespoons of corn flour (about 30g), 6 tablespoons of sugar (about 90g), 1 tablespoon of oil (about 15g), 1.5 tablespoons of water (about 23c.c.), half a pot of frying oil. Conditioning procedure: 1. Peel the sweet potato and cut into chunks (about 3 cm in size). 2. Add eggs to corn flour and mix into a paste. 3. Pour the sweet potatoes into the corn paste to coat the surface with a layer of batter, then put it into a preheated (approximately 180°C) oil pan and fry until golden brown and cooked, take out and set aside. 4. Pour oil, water, and sugar into the wok, stir to dissolve the sugar, and simmer over low heat for about 2 minutes until golden brown. Pour the sweet potatoes to be used into the golden concentrated sugar liquid to evenly coat the sweet potatoes with syrup. Remove from the pan and dip into ice water to eat. It is done.