1. 3 eggs, separate the egg white and the yolk;
2. Add white sugar, milk and salad oil to the egg yolk;
3. Beat with a whisk until thick;
4. Sift in low-gluten flour;
5. Cut and mix to a uniform, non-granular egg yolk paste;
6. Add an appropriate amount of white vinegar to the egg whites, add white sugar in three times, and beat until dry and foamy;
7. Add the egg whites to the egg yolk paste three times and mix evenly;
8. Pour the cake batter into the cake mold;
9. Roasted chiffon
10. Cut it into 3 pieces, take 2 of them, and cut off the edges for use;
11. The purple sweet potato is peeled and cut into pieces, steamed in a pot;
12. Add milk to the steamed purple sweet potato; crush it with a grinder;
13. The isinglass powder is soaked with milk;
14. As shown in the figure;
15. Heat over water to form fish gelatin solution;
16. Pour the isinglass solution into the purple potato paste and mix well, the mousse is ready;
17. Take a slice of Chiffon and put it in the center of the cake mold;
18. Pour in the mousse and cover the cake slices;
19. Put in the second piece of Chiffon cake;
20. Pour in the mousse, cover the cake slices, put the cake tin in the refrigerator for 1 hour;
21. Add blueberry-flavored QQ candy to the bowl and pour water;
22. Heat in water to melt;
23. Take out the frozen mousse, pour the QQ sugar solution on the surface, put it in the refrigerator and continue to refrigerate it until it freezes;
24. Demould, cut into pieces, simply decorate, and finish.
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