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
Chinese PinYin : Jian Kang Guo Shu Shi Pin Shan Yao Dan Gao
Yam Cake
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