Purple Sweet Potato Honey Cake
1.
Ingredients map (purple potato has been steamed)
2.
Beat the whole egg. Add all the sugar and honey
3.
Heat the first electric egg beater with water (add 1/2 of the cold water to the pot below and heat it on a low heat) until the egg liquid and sugar are evenly mixed.
4.
Turn on the 3rd gear (medium speed) of the egg beater, and observe that there are large bubbles while beating. The egg swells about twice and the color is still yellow;
5.
Continue playing at gear 3 for 2 minutes, the color turns white;
6.
Continue to beat until the egg liquid is slightly rippled and delicate. Lift the whisk and the egg liquid is in the shape of a ribbon. The beating is complete.
7.
Sift into the low-gluten flour twice. Sift in 1/2 for the first time, cut and mix gently with a spatula, and mix well.
8.
Use a food processor to make a paste of purple sweet potatoes, add the neutralized milk, corn oil, and salt to another bowl, mix well
9.
Use a food processor to make a paste of purple sweet potatoes, add the neutralized milk, corn oil, and salt to another bowl, mix well
10.
Take one third of the egg batter and add it to the purple sweet potato milk batter, mix well
11.
Pour the mixed batter into the remaining two-thirds of the egg batter, mix and mix well
12.
Mixed cake batter
13.
Divide the mixed cake batter into each small paper cup
14.
Put it in the oven, middle and lower level, 180 degrees for 20 minutes.
15.
When the time is up, there is a cracking image, but it is not a big problem.
16.
Let cool.
Tips:
1. Beat the eggs over water, add cold water first, and leave when the water temperature slowly rises to body temperature while beating.
2. When adding low-gluten flour, it must be lightly mixed, and it must be stirred from the bottom, and the time must not be too long to avoid defoaming.
3. The baking time is adjusted according to the performance of each oven.
