Real taro cake
Chiffon Cake: | Eggs 3 |
Milk 75g | Corn oil 20g |
Milk powder 25g | Low gluten flour 70g |
White sugar 50g | Vanilla extract 3 drops |
Taro paste: | Lipu taro 400g |
Purple Sweet Potato 50g | Light cream 100g |
sugar 60g | Butter 25g |
Milk powder 20g | Taro cream: |
Taro paste 120g | Light cream 300g |
White sugar 20g | Decorate purple sweet potato chips: |
Purple Sweet Potato a small one |
Step 1
Purple sweet potato steamed and cut into small piecesStep 2
Put in the oven, air dry mode, 100 degrees, 30 minutesStep 3
Dried purple sweet potato pieces, set asideStep 4
Lipu taro cut into pieces and steamedStep 5
Steamed taro, add a purple potato, the role of purple potato is to enhance the colorStep 6
Mash into puree, add light cream, butter, sugar, milk powder, mix wellStep 7
Place in the microwave to heat for 3 minutes and stir again.Step 8
Sieve the taro puree, it is best to press it with your hands while wearing gloves.Step 9
Sieve the taro puree, cover it with plastic wrap and set asideStep 10
Separate the egg yolk and egg white, add milk, corn oil, sifted milk powder and cake flour to the egg yolk, stir evenlyStep 11
Add the egg whites to the sugar in 3 batches and beat until stiff peaks form.Step 12
Fold 1/3 of the egg whites into the cake batter and mix evenly Add the remaining egg whites to the cake batter and mix evenlyStep 13
Pour into the baking pan and bake in preheated oven to 180 degrees for 15 minutes After baking, let cool and cut into rounds using moldsStep 14
Whip cream with sugar until80%Step 15
Add 120g taro paste and beat evenlyStep 16
Round mold, one layer of cake + one layer of taro paste + one layer of taro paste cream + one layer of cake + one layer of taro paste + one layer of taro paste cream + one layer of cake + one layer of taro paste creamStep 17
Sprinkle minced taro paste on top for decorationStep 18
Finished product Real taro cake cooking tips