Purple sweet potato Chifeng cake(zi shu qi feng dan gao )

Purple sweet potato Chifeng cake

Introduction:

Production steps:

Step 1: purple potato steamed with spoon pressure into mud, want to fine sieve, I did not sieve, but sieve particles taste good.

Step 2: separate the egg white, keep the basin clean, no water and oil, add 10g sugar to the egg yolk and stir.

Step 3: add corn oil and stir well

Step 4: add milk, stir well, sift in low flour and stir well, do not circle.

Step 5: mix the egg yolk and let it stand.

Step 6: drop a little white vinegar into the protein, add 30g fine sugar in several times, and finally mix.

Step 7: add the egg yolk paste in several times and mix well.

Step 8: put the purple sweet potato paste into the egg yolk paste basin, add the cake paste in several times, mix well, still do not circle.

Step 9: purple potato cake paste.

Step 10: pour the cake paste into the cake mold and shake to make bubbles.

Step 11: put into the preheated oven 145 degrees, bottom layer, heat up and down, 50 minutes.

Step 12: take out the oven and cool it down for demoulding.

Materials required:

Eggs: 3

Purple sweet potato paste: 50g

Fine granulated sugar: 40g

Corn oil: 40g

Milk: 40g

Low powder: 60g

Note: purple sweet potato itself sweet, you can put less sugar than usual Qi Feng. Purple potato varieties are not the same, the color of the cake is not the same.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Qi Feng Dan Gao