Bicolor Purple Sweet Potato Chiffon

Bicolor Purple Sweet Potato Chiffon

1. Finished product.

2. Ingredients: Arowana cake with wheat flour, 50 grams, eggs, 2 sugar, 50 grams, lemon juice, a few drops of corn oil, 30 grams of milk, 30 grams, Accessories: about 4 grams of purple sweet potato flour Baking time: 130 degrees 45 minutes.

3. Add corn oil and milk to the egg yolks. Pump with hands and keep stirring until emulsified.

4. Then sift in low-gluten flour.

5. Continue to stir by hand until the batter is smooth and non-grainy.

6. Add lemon juice to the egg whites and beat until the fish eyes are thick. Add one-third of the sugar, continue to beat with an electric whisk, and put the remaining white sugar in 2 times until the egg whites are stiff and foamed, and the whisk is in a small sharp corner state. .

7. Add one third of the meringue to the batter and mix well.

8. Then pour it back into the meringue and use a spatula to cut and mix until smooth.

9. Pour the original color batter into the mold first.

10. Take an appropriate amount of batter, add purple potato powder and stir to form a purple potato batter, then pour in the purple potato batter and mix it with chopsticks.

11. Shake a few times to expel large bubbles and put them in a preheated oven to bake them.

12. After letting it cool, it will be demoulded.

Tips:

After the baked cake is taken out, shake the mold quickly, then buckle it upside down and let it cool before eating.
The preheating uses the automatic preheating function of the oven, the temperature is 130 degrees, the time is automatic, and the end of preheating will prompt.
I use the Midea S3-L251E steaming oven, the temperature is very good, especially suitable for baking.