Purple sweet potato Chifeng cake

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