There is taro cream on the soft cake, and it is full of taro and a burst of flesh.

food

Chiffon cake

3 eggs, 25g milk, 25g corn oil, 50g low-gluten flour, 45g sugar and a little lemon juice.

Lipu taro 400g, purple potato powder10g, milk 200g.

250g of basic taro paste, 25g of condensed milk, 40g of fresh cream and 75g of milk.

300g of fresh cream, 30g of condensed milk, and 0/00g of basic taro paste/kloc-.

Exercise:

1 milk? Stir the corn oil evenly, add the sieved low-gluten flour and stir until there is no dry powder, and add the egg yolk and stir until smooth.

Add a little lemon juice to the egg white, and add sugar three times to make it smaller and sharper.

Add the egg white cream into the egg yolk paste twice, stir well, pour into a 6-inch mold, put it in a steamer, and fire at 150 for 50 minutes.

Taro paste:

1 Lipu taro peeled and cut into pieces, put into a steamer, and select the high-temperature steaming mode, 1 10 degree for 20 minutes.

2 Add milk and purple potato powder to taro and beat until fine.

3250g taro paste was mixed with whipped cream, condensed milk and milk, and stirred evenly to make stuffing.

4 Cream with sugar and 100g taro paste.

Assembly:

1 Cut off one third of the baked cake, dig out a part in the middle and pour in the prepared taro paste.

Cover the freshly cut cake and paste it with taro paste.

Squeeze pure cream on the surface and decorate with coconut slices and rosemary.