1. All the ingredients are ready
2. Separate the egg white and egg yolk, and put the egg white into an oil-free and water-free container
3. Add sugar in three times and beat the egg whites until small hooks appear
4. Add the egg yolks to the oil and beat with a whisk until the oil and water are evenly mixed
5. Add milk and continue to mix until even
6. Sift in the low powder and mix into a uniform egg yolk paste
7. After the egg white and egg yolk are evenly mixed, take out a small spoon, add an appropriate amount of cocoa powder, and mix well
8. Put the cocoa cake paste into the piping bag, cut a small opening at the front end of the piping bag, squeeze the cocoa cake paste out of the bear’s head on the baking tray, put it in the oven, bake at 180 degrees for two minutes until slightly set and take it out
9. Pour the rest of the cake batter into the baking tray, smooth it with a spatula and shake out the bubbles vigorously
10. Put it in the oven, bake at 180 degrees for 20 minutes, take out the upside down,
11. While the purple potato mash is hot, add appropriate amount of milk, and use a whisk to make a delicate purple potato mash
12. Spread the mashed purple potato on the cake slice, roll it up while it is hot, and cut into pieces after a little setting
Tips:1. The protein paste must be put into a clean container without oil and water.
2. Squeeze the white cake batter evenly into the baking tray as much as possible, and don't vigorously scrape it, so as not to scratch the cocoa cake batter and affect the final shape.
3. The mashed purple potato should be mixed with milk while it is hot, otherwise it is easy for the purple potato particles to block the mouth of the flower.
