How to make ice skin cake

1. Prepare a 6-inch chiffon. I personally like the soft texture of hot noodle chiffon; divide the cake embryo into two pieces and set aside.

2. Make purple sweet potato puree:

3. Prepare ice skin: 1. Put milk, salad oil, and white sugar into a basin and mix evenly. 2. Mix the glutinous rice flour, sticky rice flour and rice flour evenly, sift and pour into the milk mixture in batches, mix well and let it sit for 30 minutes. 3. Wrap the basin with plastic wrap, put it in the pot and cook, it will take about 40 minutes. To check whether they are cooked, just look to see if they are all the same color, milky white and slightly transparent.

4. When the ice skin is cooling, you can prepare the cooked flour. Put the glutinous rice flour in a pot and stir-fry over low heat until it turns slightly yellow and the aroma of flour comes out.

5. When the ice skin is not too hot, slowly press it with the back of your hand to rub all the oil on the surface into it. The movement must be gentle, otherwise the oil will splash out. After all the oil is kneaded in, you can speed up the kneading. It will be very sticky at first, but you can still knead it into a ball after kneading for a while.

6. Make colored ice skin: 1. Purple: Take a piece of ice skin, add purple sweet potato puree, and rub it into the ice skin. It is a method that does not dirty your hands. It is recommended to use plastic wrap and put the materials on the plastic wrap. Just knead it with the plastic wrap and it won't stick to your hands at all. 2. Green: In the same way, use green tea powder instead of purple sweet potato puree. You can slowly adjust the amount of powder until you are satisfied with the color. It is not recommended to add a lot at one time. 3. Coffee color: The same method, using cocoa powder. Place the prepared colored ice skin in the refrigerator for 1 hour.

7. Put an appropriate amount of butter in a non-stick pan, and when it melts, add the remaining purple sweet potato puree, add 2 tablespoons of condensed milk, and stir well. After cooling, take a large spoonful of plastic wrap, add a piece of plastic wrap on top, use a rolling pin to roll the dough into a 6-inch round mold size, peel off the upper layer of plastic wrap, gently lift it up and place it on the prepared cake base. Tear off the plastic wrap, add a layer of cake embryo, and add a layer of purple sweet potato puree in the same way. The excess purple potato puree outside the cake embryo can be scraped off with a scraper.

8. In the same way as the purple sweet potato puree sandwich, roll out a piece of white ice skin larger than 6 inches, which can wrap the entire cake embryo.

9. Finally, use purple ice skin to make flowers and green ones to make leaves. Decorate the cake according to your own preferences.