Purple sweet potato Chifeng cake
Introduction:
"There was a little purple potato paste left in a purple potato bread that I had made before, and there was too little purple potato cake to make, so I used it to make a cake."
Production steps:
Step 1: separate the egg yolk and egg white into a basin without water and oil
Step 2: whisk the egg white: beat the egg white to the fish eye with the egg beater, and then add the first white sugar (white sugar is added in three times)
Step 3: when whipped to hard foam, lift the egg beater, the cream in the basin can form a small sharp corner
Step 4: add corn oil, purple potato paste and milk to the yolk
Step 5: beat the egg beater evenly
Step 6: sift in the low gluten flour
Step 7: cut and mix evenly with scraper until there are no dry powder particles
Step 8: take one third of the protein cream and egg yolk paste to mix evenly (stir fry type mixing) without drawing a circle
Step 9: pour the batter into the remaining protein cream again and mix well
Step 10: pour the batter into the mold and fill it with 80%
Step 11: put in a 170 degree preheated oven, bake in the middle layer for about 20 minutes, take out the cake and let it cool
Materials required:
Low gluten flour: 80g
Purple sweet potato paste: 50g
Eggs: 3
Corn oil: 30g
Sugar: 60g
Milk: 30g
Note: the protein must be enough. The temperature of my oven is a little high, so the baking is cracked. The low temperature baking will be better
Production difficulty: ordinary
Process: Baking
Production time: 20 minutes
Taste: sweet
Chinese PinYin : Zi Shu Qi Feng Dan Gao
Purple sweet potato Chifeng cake
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