However, this niche cake has not yet arrived in China, so it is more difficult to eat outside.
In fact, the practice of disassembling it is also a familiar element, and it can be regarded as a relatively simple and easy one in the cake.
Christmas is coming, and this cake is especially suitable as a dessert for holiday parties ~
material
shell
Water100g
50 grams of unsalted butter
Salt 1 g
Low powder 75g
2 whole eggs
A little almond slice/grain
Taro stuffing
500 grams of taro
Milk100g
60 grams of sugar
30 grams of condensed milk
Cream 80g
Purple sweet potato powder 5g
Add 100g water, 50g unsalted butter and 1g salt into a small pot, heat it over medium heat, and stir with a spatula until the butter melts.
Step 1
After the butter melts, continue to heat until white bubbles appear in the center, turn off the heat, add low-gluten flour, and stir quickly with a scraper until the dry powder disappears, becoming a batter with uniform texture.
When the liquid is boiled and low-gluten flour is added, the flour will gelatinize quickly when heated, and it will expand more easily in the later baking.
Stir quickly, or the dough will lump.
Second step
Heat again with medium fire for 20-30 seconds, cutting and mixing continuously during this period to make the batter evenly heated.
Third step
Transfer the batter to a clean basin, spread it out and cool it until it is not hot.
Fourth step
Add the whole egg liquid three times to ensure that the egg liquid is completely absorbed each time. Finally, add 1/3 egg liquid several times, and the final amount will be subject to the batter state.
Step five
Pick up the batter with a scraper. After the batter falls back, it is best to leave the batter on the scraper in an inverted triangle state.
Step 6
Pour half of the batter into the mold, smooth it, and sprinkle with almond slices/broken almonds as the top of the cake.
Step 7
Put in a preheated oven, bake at 200 degrees for 20-25 minutes, take out, demould and cool, and bake the other half of the batter as a base.
Step 8
Cut the taro into small pieces and steam in a steamer 15-20 minutes until you can easily insert a fork or chopsticks.
Step 9
Add steamed taro, whipped cream, milk, fine sugar and condensed milk into the wall-breaking machine and beat until fine.
Little friends who don't have a wall breaker can crush taro with a fork/mud press while it is hot, and then add other materials and mix well.
Step 10
Pour the cooked taro sauce into a non-stick pan.
Step 1 1
Heat on low heat, stir-fry until smooth and sticky, and keep stirring to prevent the bottom from pasting.
Don't fry the taro sauce too dry, or it will taste bad.
Step 12
Take out 1/3 taro sauce, add 3g purple potato powder several times and mix well.
Purple potato powder should be added in small amounts several times, which is convenient to adjust to your favorite color.
Step 13
Add 2g purple potato powder to the remaining 2/3 and mix well.
Step 14
Then pour two pieces of taro stuffing with different shades together and stir for 2-3 times.
Step 15
Put 1 puff on the mold, then pour in the taro stuffing and smooth it, and finally put the top puff.
Then seal with plastic wrap and refrigerate for 2-3 hours.
Step 16
Finally, sprinkle with moisture-proof powdered sugar to decorate and enjoy.