[super Q moistening Qi Feng] sweet potato Qi Feng

[super Q moistening Qi Feng] sweet potato Qi Feng

Introduction:

"Super elastic, super moist, sweet, super soft and delicious, that's it."

Production steps:

Step 1: add sugar to the yolk twice and beat until white and swollen

Step 2: after the yolk is whipped, add oil in several times and beat well

Step 3: pour in the sweet potato paste and beat evenly

Step 4: sift in twice sifted low powder and mix well at low speed

Step 5: mix into a granule free paste that can drop into a line

Step 6: add sugar to the protein three times, separate with ice water and beat until it foams wet

Step 7: take a small part of the protein paste into the egg yolk paste, cut and mix well

Step 8: pour the egg yolk paste in step 7 into the remaining protein paste, cut and mix evenly

Step 9: pour the mixed cake paste into the hollow mold, and evenly spread the cake paste around the mold with a scraper

Step 10: heat oven about 175 degrees, middle and lower, 170 degrees, 50 minutes. Take out the buckles after baking and demould them after cooling completely

Materials required:

Egg yolk: 80g (about 5)

Low powder: 160g

Sweet potato paste: 160g

Protein: 280g (about 8)

Mashed potato: 160g

Water: 60 ml

Sugar: 60g40g

Olive oil: 80 ml

Salt: 1 / 4 teaspoon

Note: 1. This is the quantity of the hollow cake mold with a diameter of 20cm and a height of 14cm. Please increase or decrease the quantity according to the size of the mold. 2. The protein must be sent with ice water to make it more delicate and not easy to defoaming. 3. It must be demoulded after it is completely cooled.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet