Oatmeal Purple Sweet Potato Cake Cup
1.
Prepare the materials
2.
Egg white and yolk separation
3.
Add 15g sugar, milk, corn germ oil to the egg yolk, stir well until the sugar melts, sift into the cake flour, cut and mix evenly
4.
Add 1g of salt, lemon juice and the remaining 15g of white sugar to the egg whites to beat
5.
Add the whipped meringue to the egg yolk in three times, cut and mix in a zigzag pattern evenly
6.
Pour the mixed batter into the mold and shake the mold lightly
7.
Preheat the oven to 165 degrees and bake for about 20 minutes
8.
Add an appropriate amount of olive oil to the wok, add oatmeal and fry until cooked
9.
Add purple potato mash, sugar and stir fry evenly
10.
The baked cake is cooled and demoulded
11.
Put the oatmeal and purple potato mash into the hollow, sprinkle a little jelly beans, OK!
Tips:
The ratio of oatmeal to purple sweet potato mash is adjusted to your liking.