Taro Mud Stump Cake
1.
First prepare: Wash the Lipu taro, use only half of it, and scrape off the skin.
2.
Cut the taro into thick strips and steam for 15 minutes until fully cooked.
3.
Press the taro into a mashed taro.
4.
Add a little whipped cream to make a paste, take two spatulas to decorate the top layer of the cake, and add two spoons of chocolate hazelnut paste to the rest and mix thoroughly.
5.
Sifting can make the taro puree more delicate.
6.
Put a few drops of oil in the Xuechu 28*28CM non-stick bakeware, and evenly spread the oil on the inner wall with kitchen paper, so that you can save a piece of oil paper. The cake roll will be a towel after being released from the mold.
7.
Now start to make the cake: top-baked soft white cake flour, milk, corn oil, 4 eggs, fine sugar for egg whites.
8.
Corn oil and milk are put into the egg-beating bowl.
9.
Beat well with egg custard to emulsify.
10.
Separate the egg white and the yolk, put the egg white into an oil-free and water-free egg beater, and put the egg yolk into the corn oil and milk melt.
11.
Stir well and make the egg yolk paste slightly lighter in color.
12.
Sift the cake flour into the egg yolk paste.
13.
Stir in irregular directions into a smooth and non-granular shape.
14.
The egg whites are beaten at medium speed with an electric whisk and then turned to low speed. Add the fine sugar in 3 times, namely when it reaches coarse foaming, when it reaches fine white foaming, and when it reaches fine and textured white foaming; meringue paste It is delicate and shiny. Lift the egg beater when it feels resistance, and the egg white paste is in the shape of a small bend; at this time, the oven starts to preheat 160 degrees.
15.
Take 1/3 of the egg white paste into the egg yolk paste and stir evenly with egg extract.
16.
Pour the mixed custard back into the meringue bowl.
17.
Stir evenly from bottom to bottom with egg custard, lift up the egg beater, the cake batter fills the egg beater net and hangs down like a ribbon.
18.
Pour the cake batter from 20 cm into the baking pan, lift the baking pan to spread the cake batter all over the baking pan, lift the baking pan and shake it lightly.
19.
Put the baking pan into the middle layer of the preheated oven and heat up and down to 160 degrees for 25 minutes.
20.
Shake the baking tray from the back of the oven a few times, and place it on the drying rack for 3 minutes without demoulding or inverting.
21.
Use a scraper to draw a circle around the sides, invert it, use the scraper to gently pry one side, the cake is smoothly demoulded, a perfect towel roll, there is a thin layer of cake residue in the baking tray, and it is very clean if you scrape it off with a scraper. Up.
22.
Cut off both sides to make the cake interface more neat.
23.
Turn the cake 90 degrees, spread cocoa and taro paste on the surface, and cut into 4 even portions with a hob.
24.
Roll the cake slices into a roll, butt tightly at the joints to form a circle, and cut the tail cake into beveled edges.
25.
Spread the cocoa taro mud on the top and the sides, use a spatula to mark out irregular bark-like patterns, and then apply a layer of white original taro mud on the top, and use a spatula to mark the growth rings.
26.
Just decorate the surface and make a healthy and delicious taro mud stump cake!
Tips:
1. After the taro is steamed, it is not too dry. Add light cream in an appropriate amount; the cake roll is sweet, so from a health point of view, there is no need to put sugar in the taro puree;
2. The temperature and time of cake baking are adjusted according to the actual situation of the oven used.
