Yam Cake

Yam Cake

Introduction:

"Recently, my family is rich in yams. Suddenly, I find that there are many other rich things in my family: purple cabbage, lotus root, whole wheat flour, black sesame powder Waste is not good. We have to find a way to digest it quickly and solve the problem first. "

Production steps:

Step 1: peel and wash the yam, cut it into thin slices, steam it on the pan, boil the water and steam for 10-15 minutes.

Step 2: put the boiled yam into the blender, add the milk and salad oil, and stir into the yam mud, set aside.

Step 3: put a basin of hot water under the egg bowl.

Step 4: stir the whole egg and sugar in hot water with a beater at a slow speed, then quickly beat until the color is lighter. Lift the beater and the drop of the batter will not disappear immediately.

Step 5: add the yam mud into the egg liquid, and mix well with a rubber scraper.

Step 6: sift in low flour and baking powder, and mix well.

Step 7: pour it into the mold and shake out big bubbles. Preheat the oven at 175 ℃ for 35-40 minutes.

Step 8: there is no need to reverse the button after removal.

Materials required:

Yam mud: 200g

Low gluten flour: 150g

Whole egg: 5

White granulated sugar: 100g

Milk: 45g

Salad oil: 35g

Baking powder: 1 / 2 tsp

Precautions: 1. Eggs should be kept at room temperature, no more than 60g each. 2. The taste is good. It feels like an old cake, but the texture is a little rough~~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet