6-inch pudding with appropriate amount of taro paste with appropriate amount of whipped cream protein 3 (about 80g) egg yolk 3 (about 50g) fine sugar 60g whole milk 40g corn oil (vegetable oil) 35g corn starch 5g low-gluten flour 50g fresh milk 250g fine sugar 200g whole milk 20g egg yolk 2 protein 1.5 vanilla essence 5g steamed taro 300g butter 30g whole milk with appropriate amount of fine sugar.

working methods

1

1. Cut the sponge cake into three equal circles. 2. Coat the lower interlayer with taro paste. 3. Fill the upper interlayer with pudding (it doesn't matter if it is broken, just stuff it in. 4. Coat the outer layer with whipped cream. Decorate as you like.

2

Sponge cake body: look at the picture ~ ~ ~ just casually painted.

three

Sponge cake body: look at the picture ~ ~ ~ just casually painted.

four

Pudding: 1. Mix the ingredients together and stir well. 2. Sieve (at least twice, sift out all the egg gluten. 3. Preheat the oven to 160℃. 4. Send it into the oven with water and bake at 160℃ for about 30 minutes (remember to seal it with aluminum foil to avoid crusting).

five

Taro paste: 1. Steam in an electric cooker. 2. Quickly mash the taro while it is hot, and add butter, sugar and fresh milk. 3. Add fresh milk according to personal preference.