The method for making milk aroma purple yam cake
Buttery aroma Purple sweet potatoEgg Rice cake is a deliciously simple dish that is common in homes. However, making it taste good requires key steps and methods. Below Cooking Network's editor will tell you how to make buttery purple sweet potato cake.
Buttery Purple Sweet Potato Cake Ingredients Introduction
Main ingredients:
Low-gluten flour (45g)Corn starch(10g)
Side ingredients:
Egg(2 pieces)Sugar(25g) Corn oil (30ml) Pure Milk(60ml)Formula milk powder (10g) Lemon juice (or white vinegar) (5 drops) Purple sweet potato puree (for cake base) (80g) Purple sweet potato puree (for cake surface coating) (50g) Condensed milk (10g)The steps to make buttery purple sweet potato cake: Prepare the ingredients and weigh them.A medium-sized purple sweet potato, peel off the skin, wash it clean, slice thinly, add a little water, and place it in the microwave for high heat for 3 minutes. Cook the sliced purple sweet potatoes until soft.
Transfer the cooked sweet potato slices into a blender to blend.
Blend into smooth purple sweet potato puree.
Separate the egg whites from the yolk, ensure the bowl is dry and oil-free for the egg whites.In the yolk bowl, add formula milk powder, pure milk, corn oil, then sift in low-gluten flour and corn starch. Mix until smooth with no lumps, then add 80g of purple sweet potato puree and mix well.
Mix into a smooth purple sweet potato batter, set aside for later use.
Using an electric mixer on slow speed, start beating the egg whites. When large bubbles form, add sugar and switch to medium speed to continue beating.
After about one minute, beat until fine and smooth foam forms, then add 5 drops of lemon juice (or white vinegar), and continue beating at high speed.Beat for about two minutes until stiff peaks form. The entire process should take about three minutes. This is a delicate meringue texture.
Gently fold the meringue into the purple sweet potato batter, avoid circular motions to prevent deflation of the cake.
After mixing evenly, pour it into a 6-inch springform pan, tap the edges lightly down several times to release large bubbles.
Preheat the oven at 150°C for five minutes. Place the prepared pan in the preheated oven and bake for 50 minutes with both heating elements on.
After baking is complete, invert immediately to prevent sinking or unevenness.
Cover with a damp cloth and let it sit for half an hour.After half an hour, carefully remove from the bottom of the springform pan and push upwards gently. The cake has been successfully unmolded, place it on a ceramic plate.Use 50g of the remaining purple sweet potato puree, mix in 10g of condensed milk. Apply this mixture to the side edges first with a spatula.
Then apply to the front surface. Allow the mixture to dry slightly before applying it evenly to ensure uniformity.Clean up any wet edges on the plate, place back in the oven and bake at 120°C for 15 minutes. The heart and soul
of this recipe, a perfect outcome!
It looks amazing when cut too!
Tips:
15.Adjust the baking temperature and time according to your own oven. For an 8-inch cake, double the ingredients accordingly.
After baking, invert immediately to prevent collapse and waistline formation.
Cover with a wet cloth and let sit for half an hour in silence.
Half an hour later, gently push from the bottom of the springform pan upwards. Demold successfully, place on a ceramic plate.
Take 50 grams of the remaining sweet potato paste, add 10 grams of condensed milk, mix evenly.
Use a spatula to spread the sweet potato paste first around the sides of the cake.
Then spread it onto the front surface. Let the sweet potato paste dry slightly before carefully smoothing it out to make it as even as possible.
Use a wet cloth to clean around the plate, place in the oven, and bake at 120 degrees Celsius for 15 minutes.
Heart Blood Crystallize, perfect!
It's also awesome when sliced!
2Tips:
Adjust baking temperature and time according to your own oven. For an 8-inch version, use twice the amount of each ingredient.
