Name: Purple Sweet Potato Milk Mousse
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 3 egg; 18g Sugar (add egg yolk); 36g Sugar (add egg whites); 24g Salad oil; 42g milk; 50g Low powder; a little White vinegar; 300g Purple Sweet Potato; 40g Sugar; 15g Isinglass powder; Some Milk (add isinglass powder); 40g Blueberry Flavor QQ Candy; 50g Shimizu

Purple Sweet Potato Milk Mousse

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;