#四session Baking Contest and is Love to Eat Festival# Purple Sweet Potato Chiffon

#四session Baking Contest and is Love to Eat Festival# Purple Sweet Potato Chiffon

1. Wash the purple sweet potato and steam it in the pot, peeled and diced

2. Prepare the materials. Sift low-gluten flour 2~3 times in advance

3. Separate the egg white and egg yolk into two clean, oil- and water-free containers, and store the egg white in the refrigerator first

4. Add 20g of fine sugar to the egg yolk and beat evenly

5. Add water and beat evenly

6. Add odorless liquid oil and beat until the liquid is thick, dense and smooth. This state is a bit like the state of custard when we make ice cream, the traces will not disappear after running a finger over the custard

7. Sift in low-gluten flour, mix well and set aside

8. Sprinkle a little high-gluten flour on the surface of the purple potato diced, turn the purple potato diced to make the surface evenly coated with a layer of high flour, and then sift in the excess dry powder and set aside

9. Add lemon juice to the egg white, whipped until the fish eyes are soaked, add 50g of fine sugar in 3 times, and whipped until it is dry and foamy. The time for adding sugar is: fish-eye bubbles, lines appear and the egg whites are basically not low, and the egg batter appears big hooks

10. Preheat the oven 180 degrees. Beat the whipped egg white, take 1/3 of the amount, add it to the egg yolk paste, cut and mix with a spatula or stir evenly

11. Pour the mixed cake batter back into the egg white basin, and use a spatula to quickly and lightly cut and mix (mix) evenly

12. The mixed cake batter should be very delicate without big bubbles

13. Pour the cake batter from a high place into the mold

14. Add purple sweet potato diced, shake the mold on the chopping board a few times or use chopsticks to make a few circles along the edge of the cake mold

15. Put the mold into the pre-heated oven, and bake it for about 60 minutes at 150 degrees Celsius. After the baking is over, immediately take it out of the oven, shake the mold a few times from a height of 30cm from the countertop, and then immediately reverse it, and release the mold after it is completely cooled.