Purple potato pie

Purple potato pie

Introduction:

"Today, I call my cake purple potato pie. It's very successful. Sweet purple potatoes wrapped in soft cakes are much more delicious than yolk pies. The small cakes are beautiful in color and full in appearance. I can't help boasting. Kids love to eat, too. "

Production steps:

Step 1: steamed purple sweet potato, ground into mud while hot, take 120g. Mix the purple sweet potato paste with condensed milk.

Step 2: after mixing, the purple sweet potato paste is directly kneaded into small circles, about 11g each.

Step 3: separate the egg white and yolk. Beat the yolk and add milk, oil, salt and 20g sugar.

Step 4: mix well and sift in flour.

Step 5: stir again.

Step 6: beat the protein until it is thick, add a few drops of white vinegar and the remaining sugar, and beat to nine

Step 7: put half of the cream into the egg yolk.

Step 8: mix irregularly.

Step 9: in rewinding the remaining protein cream. Cut and mix well.

Step 10: mold ready. I'm using 12 cake molds. Pour 1 / 3 of the batter into each hole.

Step 11: put the purple potato balls in the middle of the small mold.

Step 12: pour in the batter until full.

Step 13: in the middle of the oven, 160 degrees, 20 minutes.

Step 14: the procedure of Purple Potato Pie: bake the inverted button and cool it in the air, and use the demoulding knife to help take it out.

Materials required:

Low gluten flour: 50g

Salt: 1g

Sugar: 40g

Corn oil: 30g

Milk: 54G

Eggs: 3

Purple sweet potato paste: 120g

Condensed milk: 15g

Note: the oven is preheated in advance, and the time is set according to the performance of the oven.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet