Ingredients of cake embryo (baked in a 6-inch mold):-20g of purple potato powder,100g of milk, 50g of low-gluten flour,-36g of corn oil,-10g of lemon juice (for batter), 4 eggs, 50g of fine sugar, a few drops of lemon juice (for egg white) and shredded wood.

Practice steps:

1.？ Separate egg whites from egg yolks for later use. Sieve the purple potato powder into corn oil and stir to dissolve. Pour in milk and lemon juice and stir to emulsify. Sieve the low powder and stir well. Add 4 egg yolks and mix well for later use.

2.？ Drop the lemon juice into the egg white, add the fine sugar three times, and send it to the small hook. First, mix 1/3 protein cream with batter evenly, then pour it back into the remaining protein cream and mix evenly, pour it into a 6-inch mold to shake out bubbles, steam it in a mibo oven 150 degrees, bake it for about 40 minutes, and then shake it out and cool it.

3.？ Cut the cake into two pieces, then press the cake piece with A Mu Si ring, and remove the colored part of the edge for later use.

4.？ Peel and slice purple potato. I steamed at 100℃ for 15 minutes by using the steaming function of Mibo steaming oven. Take 90g of purple sweet potato, add sugar, and press it into a paste while it is hot.

5.？ Mix milk and gelatin, heat and melt in water, pour into purple sweet potato paste, stir evenly, put the cake embryo into a mousse ring, then pour in the screened purple sweet potato mousse solution, and put it in the refrigerator for freezing 10 minute until it is solidified.

6.？ Mix yogurt, gelatin and sugar, heat and melt in water, pour into solidified purple potato mousse, and refrigerate for about 4 hours until solidified.

Tips:

When demoulding, remove the tin foil at the bottom, blow along the mold with a blower, and then lift the mold to facilitate demoulding.