Purple potato cake(zi shu dan gao )

Purple potato cake

Introduction:

"I was going to use purple potatoes for dumplings, but I still have a lot to eat at home. How to solve the problem of purple potato kneading at one time and make a cake. There's no oven yet, so we have to make something that doesn't need to be baked first, hehe. "

Production steps:

Step 1: Purple potatoes on the pot steaming, chopsticks can be easily penetrated on the line.

Step 2: melt the butter by microwave.

Step 3: grind the digested cake and stir with butter.

Step 4: put the digested cake in the cake mold, compact it, and then freeze it in the refrigerator.

Step 5: when freezing the bottom of the cake, peel the steamed purple potatoes and grind them into mud.

Step 6: Cream with 80g sugar.

Step 7: put the whipped cream into purple sweet potato paste (leave about 100g for standby), and stir well.

Step 8: put the mashed purple potato into the cake mold.

Step 9: 100g purple sweet potato puree, add 20g sugar and 120g water, beat well with blender.

Step 10: put the purple potato juice into the pot, put in the gilding slices softened with cold water in advance, and heat it over low heat until it melts.

Step 11: pour 10 on the top of the cake mold and knock out bubbles.

Step 12: refrigerate in the refrigerator for about 2 hours.

Materials required:

Purple potato: 2

Cream: 150ml

Digestive cake: 10 pieces

Gilding tablet: 1 tablet

Sugar: 100g

Water: 120g

Note: if you want purple potato cake without dark particles, you can't peel only the thin layer of the outermost layer when peeling, but peel off the dark outer layer together. I don't waste it if I eat it by myself.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Zi Shu Dan Gao