#aca音乐明星大赛#coconut Fragrant Liuxin Sweet Potato Cake (cup Cake)
1.
Add 40 grams of steamed and crushed sweet potato mash, 1 egg yolk, 20 grams of coconut pulp, 5 grams of sugar, and 18 grams of water to a water-free and oil-free container
2.
Manually stir the egg cream until the sweet potato mash is fine, uniform and non-grainy
3.
Sift in low powder and stir evenly
4.
Add a few drops of lemon juice to the egg whites, beat with an electric whisk until coarsely soaked, add 10 grams of sugar (a total of 20 grams of sugar, add in 2 times)
5.
Add 10 grams of sugar for the second time when the egg whites are fine and gradually showing the lines, until the egg whites are dry and foamy (lift the eggbeater and the small upright corners of the egg whites are dry foaming)
6.
Take one-third of the meringue and add it to the sweet potato paste and mix up and down evenly. Do not stir in a circular motion to avoid protein defoaming
7.
Add the remaining meringue to the sweet potato paste and mix up and down evenly, do not stir in circular motions to avoid defoaming
8.
Pour the egg batter into 6 paper cups 7 minutes full, shake a few times, shake out bubbles
9.
Put it into the preheated oven and bake at 140°C for 18 minutes. Turn the heat to 160°C and bake for 7 minutes. There is no need to invert the oven.
10.
Add 20 grams of yogurt (consistency yogurt) to the gelatin soaked in cold water, stir in insulated water until the gelatin is melted
11.
Add 30 grams of condensed milk to the cold yogurt gelatin liquid, stir evenly to form a condensed milk filling, freeze it in the refrigerator for 15 minutes, take it out, put it into a piping bag, and squeeze an appropriate amount of condensed milk filling from the middle of the cold cake with a round piping nozzle Pull out, squeeze in order
12.
The cake with the piping mouth out will overflow with a little filling on the surface, forming a white dot, which can be decorated with fruits (I use lychee, now is the season when a lot of lychee is on the market, eat more)
13.
This is the inside of the cake after refrigerating for half an hour. The solidified filling tastes like milk pudding
14.
When placed at room temperature, the filling of the cake is fluid. The soft cake blends with the condensed milk to create a double-layered taste. It is worth a try!
Tips:
1. This recipe is for 6 cupcakes
2. Regarding the frozen condensed milk filling: the purpose is to thicken it, so that it will not be dripped everywhere when it is put into the piping bag to squeeze the filling.
3 When making mashed sweet potatoes, slice them and steam them first, and then crush them with a spoon to make them smoother, so that they don’t have a grainy taste.
4 The yogurt in the recipe is homemade without sugar, so the amount of condensed milk is 10 grams more than yogurt, and the sweetness is not greasy, just right
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