Purple Sweet Potato Decorated Yogurt Cake

Name: Purple Sweet Potato Decorated Yogurt Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 55g Low-gluten flour; 50g White sugar; 15g corn starch; 35g Canola oil; 200g Yogurt; 3 pcs egg; 1 pinch salt; 150g Purple Potato Mashed; 40g Purple Sweet Potato

by Lao Fang Xiaoyu

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

I have taught myself baking for nearly a year, but as of the end of April this year, I have never tried to make yogurt cake. I have been unhappy. In early April, I just learned to make old yogurt with a bread machine, my heart disease was finally solved; I made a yogurt chiffon cake without a water bath. Although it was not perfect after tasting, it was praised by my family: "The taste is delicate and tastes good. "; Haha: Confidence greatly increased! I was fond of a purple potato yogurt cake from Ai'i before, and I have always wanted to learn it. Today, it happens that there is a pack of frozen purple potato mash in the refrigerator. After carefully copying the recipe, production process and precautions, the operation started that night. Maybe it’s homemade old yogurt. The consistency is different. When I mixed the egg yolk paste according to the original recipe, it was a bit too thin; I was worried that after mixing the egg whites, it would become thinner and wet, so I added 10 grams of low The gluten flour, quickly mixed well, feels just right; the baked product also proves that my judgment is correct. After mixing with meringue, the whole yogurt cake batter is very fluffy, smooth and thick. I also use the interlayer water bath method for baking. Since the ACA I just got tried the new oven, I haven't fully grasped its temper, and I have tried the water bath method. So the whole process, I basically stayed next to the oven carefully. Observing and taking pictures carefully recorded the changes in the cake with the increase of time and temperature. After baking for 25-30 minutes, the cake that was slowly growing tall and flat before had a little crack in the center. It is estimated that the temperature inside the box was too high. I quickly lowered the temperature to 140 degrees, and the cracking did not continue to expand. In the last few minutes, I felt that the color was not enough through the light in the box, and then increased the temperature to 175 degrees and bake for about 6 minutes. When the desired color was reached, I turned off the power directly; but I did not take it out, but let it Let it sit in the oven for 10 minutes, then take it out to the grill and let it cool naturally. Although it has been baked, I am still observing carefully, taking a picture of the cake with my mobile phone from time to time and feeling its changes; as the temperature of the cake gradually drops, the cake itself begins to meet slowly. It shrinks cold, but does not collapse; at the same time, the gap between the mold and the mold is gradually expanding; when the mold is easily demolded, I quickly jumped up happily, and it is another beautiful mushroom-shaped chiffon cake, high in the middle. Yes, I didn’t have a slight waist; so that when I made yogurt decoration later, the yogurt could not stay on the surface of the cake, and a lot of it flowed down~~~ Finally, wait until the surface yogurt is completely solidified, I can’t wait to cut the cake carefully, wow : The cut noodles are great, the organization is very delicate, the light yellow cake is mixed with purple sweet potatoes, it is really beautiful, the one who didn’t wait for me to finish taking pictures, took a piece to taste~~~

Ingredients

Purple Sweet Potato Decorated Yogurt Cake

1. Pour 100 grams of old yogurt in a basin and add 35 grams of canola oil

Purple Sweet Potato Decorated Yogurt Cake recipe

2. Stir with a spatula until the emulsification is melted, pour one egg yolk, mix well, then pour the second one, and add 3 egg yolks in sequence

3. Sift in cornstarch and low-gluten flour

4. Flip up and down with a spatula until it is smooth and no particles, cover and set aside for later use

5. Add a pinch of salt to the egg white

6. Add white sugar each time

7. Beat until hard foaming, preheat the oven: 160 degrees up and down, fill the baking tray with water and put it in the oven to preheat

8. Take 1/3 of the egg white paste into the egg yolk paste, and mix well by turning up and down

9. Divide the meringue batter into three times and mix well with the egg yolk batter. The mixed yogurt cake batter is very fluffy, smooth and thick.

10. Sprinkle in an appropriate amount of crushed purple sweet potato, mix up and down evenly

11. Pour them into the molds and shake them a few times to produce large bubbles and sprinkle a little purple sweet potato on the surface.

12. Put it into the third layer of the preheated oven, and the fourth layer is a bakeware with water. The interlayer water bath method is used, and the mold does not need to be wrapped with tin foil.

13. Fire up and down at 160°C. When roasting for about 30 minutes, reduce the temperature to 140°C until the end of 50 minutes. If the color is too light, increase the temperature to 175°C and roast for 6 minutes.

14. When the time is up, let it stuffy in the oven for about 10 minutes, then take it out and put it on the grill and let it cool naturally, don’t buckle upside down

15. Pick up the cooled cake mold, place the bottom on a thin bottle, the movable bottom mold will automatically fall down, and the mushroom-shaped purple potato yogurt cake is OK

16. To 150 grams of purple potato mash, add 40 grams of old yogurt and a little lemon juice, mix well and put into a piping bag

17. Pour the remaining 60 grams of old yogurt evenly on the yogurt cake, hold the piping bag, and decorate the surface of the yogurt cake

18. At the same time, decorate the sides of the yogurt cake

19. Preliminary completion of purple sweet potato decorated yogurt cake

20. Put a few cherries on the surface for decoration

Tips:
1. Homemade old yogurt and edible oil need to be mixed until fully emulsified and fused
2. Don't put the 3 egg yolks together, but add them one by one. After adding each one, add the next one, so that the mixed egg yolk will be very delicate and smooth.
3. Maybe the old yogurt is homemade, and the consistency may be different; when the original formula (45g low-gluten flour, 15g cornstarch) was used to mix the egg yolk paste, I found that the egg yolk paste was too thin, so I added another 10 grams Low-gluten flour, it feels just right; so the recipe provided can only be used for reference
4. Because it is a yogurt cake, I only added a little salt to the egg white without lemon juice. It can also be beaten to pull up the small sharp corners.
5. Baking temperature and time: the original recipe is --- water bath method for baking at 160 degrees for 50 minutes (the third layer puts cake molds, the fourth layer puts the water bath method with the water bakeware, so there is no need to wrap the tin foil); I also used the same 160 degree upper and lower fire. When it was baked for about 30 minutes, I found that the cake had slowly grown high, but the surface had cracked, so I immediately lowered the temperature to 140 degrees, and later the cracking did not increase. Until the baking finishes for 50 minutes, the color feels too light, and then increase the temperature to 175 degrees, bake for about 6 minutes, when I reach the color I want, turn off the power; so I remind everyone again: each oven has a different temper. Temperature and time can only be referenced
6. When mixing purple potato mash: sweet and add some lemon juice to make the color of purple potato brighter
7. Since there is no experience for the first time, it is recommended that you add some condensed milk or sugar when mixing purple potato mash, so that the taste will be perfect