Purple Sweet Potato Mango Honey

Purple Sweet Potato Mango Honey

1. Add white sugar to the egg yolk

2. After stirring in the emulsified state, pour in pure milk

3. After stirring well, add canola oil

4. After mixing, sift in matcha powder and low-gluten flour

5. Stir until there are no particles, set aside for later use

6. Add a pinch of salt to the egg white, and 3 drops of lemon juice

7. Add white sugar in three times and beat until stiff foaming

8. Take 1/3 egg white paste and stir evenly in the matcha egg yolk lake

9. Until it's mixed with egg white paste

10. Pour into a square mold and shake it a few times to shake out extra large bubbles

11. Put it into the preheated oven: 150 degree high and low heat, bake for 20 minutes

12. Rotate at 130°C and bake for another 15 minutes, take it out, let it cool down

13. Stir the condensed milk into the steamed purple sweet potato and mix well

14. Knead into a number of small round pellets for later use

15. Cut 1/3 green mango

16. Peel and dice into mango puree for later use

17. Use a biscuit mold to press out small round cake slices for later use

18. Pour 125 grams of whipped cream and 10 grams of white sugar in the basin

19. Beat with an electric whisk until the pattern is shaped, pour in the mango puree, stir and mix, and put it in a piping bag

20. Take a small round cake slice and squeeze mango whipped cream around the sides

21. Put the small purple sweet potatoes evenly, of course, put it in the middle

22. Cover with a piece of matcha cake, and squeeze the mango whipped cream on top of the purple sweet potato diced

23. Finally, cover with a piece of matcha cake, and squeeze the mango whipped cream around the sides, leave a space in the middle, put a cherry to decorate, purple sweet potato mango whispers, you're done

Tips:

1. Use the chiffon cake method to make a square matcha cake for later use
2. Use convenient tools to press out small round cakes. It is more convenient if there are ready-made cake molds.
3. Mango (or other fruits) must be squeezed into puree first, and then mixed with light cream, otherwise it will easily block the mouth of the flower
4. The container and egg beater for whipping cream should be frozen or refrigerated in advance, which is easy to be sent.
5. When whipping whipped cream, use a bag of ice cubes under the container, which is more helpful for whipping
6. You can also change the Chiffon cake with other fruits and other flavors according to your preference