#aca Fourth Session Baking Contest# Making A Mi Cake with Erotic Hats
1.
Separate the white and yolk of the four eggs.
2.
Add milk corn oil to the egg yolk and mix well.
3.
Combine low-gluten flour and millet noodles, sieve and add to egg yolk paste.
4.
Stir into a delicate egg yolk batter.
5.
Add a few drops of lemon juice to the egg whites, beat with an electric whisk until fisheye bubbles appear, add 1/3 fine sugar.
6.
Add 1/3 granulated sugar when the foam becomes fine.
7.
When obvious lines appear, add the remaining 1/3 fine sugar.
8.
Continue to hit until you can pull out a small corner.
9.
Mix the meringue and egg yolk batter evenly in two batches.
10.
Squeeze the mixed batter into the mold.
11.
Preheat the oven in advance with hot air of 170 degrees for about 20 minutes.
12.
Mix the steamed purple sweet potato and yam puree evenly.
13.
Add condensed milk to adjust the hardness, not too thick or too thin.
14.
Put the purple sweet potato yam puree into the piping bag, and squeeze out thin lines along the lines of the cake.
15.
Then continue to decorate the cake, squeeze out the top of the ball, squeeze a circle around, and arrange it into a woolen thread.
16.
Adding 1/3 of the millet noodles makes it healthier and the cake still tastes good.
17.
The color of purple sweet potato is really beautiful.
18.
Those who don't like cream can give it a try.
