low-calorie purple potato yogurt Mu Si cake

cake embryo ingredients (baked in a 6-inch mold): purple potato powder-—2g, milk-—1g, low-gluten flour-5g, corn oil-—36g, lemon juice-——1g (for batter), four eggs, fine sugar-5g, lemon juice-a few drops (. Gelatin tablets-5g (soaked in advance), yogurt-—15g, refined sugar-5g, and gelatin tablets-5g (soaked in advance)

Steps:

1. Separate egg whites and egg yolks for later use. Sieve purple potato powder into corn oil and stir to dissolve, pour in milk and lemon juice, stir and emulsify, sift in low powder and stir well, add 4 egg yolks and mix well for later use.

2.? Drop lemon juice into the egg white, add fine sugar into the egg white three times, and send it to a small hook. First, mix 1/3 of the egg white cream and batter evenly, then pour it back into the rest of the egg white cream and mix evenly, pour it into a 6-inch mold and shake out bubbles, steam it in a Mibo oven at 15 degrees, bake it for about 4 minutes, shake out the hot air, and then cool it upside down.

3.? Cut the cake into two pieces, and then press the cake pieces with a Mu Si circle to remove the colored parts at the edges for later use.

4.? Peel the purple potato and slice it. I steam it at 1 degrees for 15 minutes with the steaming function of Mibo steaming oven. Take 9g purple sweet potato, add sugar, and press it into mud while it is hot.

5.? Mix milk and gelatine, heat and melt in water, pour into purple sweet potato paste, mix well, put cake embryo in Mu Si circle, then pour in sieved purple sweet potato Mu Si solution, and freeze in refrigerator for 1 minutes until it is solidified.

6.? Mix yogurt, gelatin and sugar, heat and melt in water, pour into the solidified purple sweet potato Mu Si, and refrigerate for about 4 hours until it is solidified.

tips:

When demoulding, remove the bottom tin foil, blow it along the mold with a hair dryer, and then lift the mold up to easily demould.