Cheese paste:

Cream cheese: 220g, sugar: 55g, eggs: 2, whipped cream: 120g, low-gluten flour: 12g, 6-inch Qifeng mold: 1.

Taro paste stuffing: 180g taro and 100g purple potato are peeled, cut into pieces, steamed, put in a cooking machine while it is hot, add 25g white sugar, 20g butter, 20g condensed milk and 90ml milk, and stir into paste. ?

Production process:

1. Fold the oiled paper in advance and put it into the mold. First, spread the prepared taro paste on the bottom of the mold and flatten it for use.

2. Soften cream cheese at room temperature, add sugar and stir with a spatula until smooth.

3. Add an egg, stir it evenly with a manual blender, then add another egg and stir it evenly.

4. Add whipped cream and stir well until smooth.

5. Add low-gluten flour, stir well with an egg beater, then sieve the cheese paste with a sieve and pour it into the mold, shake it twice to shake out big bubbles.

6. Preheat the oven in advance, put it into the middle upper and lower tubes, and bake at 220℃ for 25 minutes.

7. Baked taro paste can be shaken when baked in Basque. Completely cooled at room temperature, put in refrigerator for more than 4 hours, and the taste is better.