Taro Cake
As a taro control, I often see beautiful taro cakes outside, and I am worried when I want to eat, because after all, the original taste of taro is very light, and the strong taro taste must be the result of adding flavor, and the original color of taro is also very Light, almost skin tone, those beautiful purple are really suspicious, plus taro paste is particularly easy to rancidity, so the average merchant will add a lot of sugar to extend the shelf life.
So, think about it or toss a taro cake, add natural purple potato powder, the color purple powder purple powder is super dreamy~ The sweetness of the filling is just right, although it will be harder, but you can eat it smooth and smooth The taro filling is very happy, and this cake body is specially added with lemon shavings, and it is eaten together with the taro puree, which has the added effect of flavor and aroma!
Materials
Weight: 4 inch round cake mold x1 or 4 inch round cake mold x2
If you want to make six inches, change 3 eggs, other materials x1.5 times is the normal height version, if you want to make the height version, you need 4 eggs, the formula x 2 times
Honey lemon cake (sponge cake with egg method)
2 egg yolks
2 protein
Sugar 55g
Honey 10g
20g milk
Low gluten flour 65g
15g butter
1 tsp lemon zest
1/2 tsp lemon juice
Taro paste
Taro 360g
Butter 40g
30g milk
Granulated sugar 40g
Purple Potato Flour 5g
★The sweetness of this taro paste is not particularly high, you can adjust it according to your taste
Taro cream (a portion of the prepared taro paste is used for top decoration)
Taro paste: light cream = 2: 1
Two-color Shanti
Light cream 250g (100g used in purple light cream, 150g used in plain light cream)
25g sugar
Purple potato powder 3~5g (depending on color adjustment)
Practice
Lemon Sponge Cake
① Prepare two four-inch cake tins with baking paper on the bottom. A mousse ring is also available. The sides do not need to be greased and sprinkled with powder. It is very easy to mold and preheat the oven at 170 degrees.
② The white granulated sugar is divided into two parts by visual observation. Egg protein is added in 3/4 amount, and egg yolk is added in the remaining 1/4 amount. After the egg white is foamed, slowly add lemon juice and granulated sugar to beat at a high speed, until it is firm and pulled almost at right angles, about eight.
③ Add the remaining sugar and lemon zest to the egg yolk to lighten it slightly to light yellow.
④ Put honey and milk together, put the butter in another heat-resistant container, put it in hot water and heat it in water until the butter is completely melted.
⑤ After adding egg yolk to the meringue, mix well (without mixing until it is very uniform, there is a step of stirring all the time). Wet material (honey milk) and dry material (low gluten flour) are added in three steps, and each time it is added, mix well.
★ Staggered addition of wet and dry materials can help the cake to expand better. If honey milk is added to the egg yolk paste and mixed well, then powder and butter will be added, which will make the cake not as high as expected.
⑥ After mixing a small amount of batter with butter, pour it back into the original batter and mix well. No powder can be seen.
⑦ Pour 2/3 of the batter into the mousse circle, and the rest into the cake mold (the batter pouring situation can be adjusted according to the mold you use) Bake at 170 degrees for 25~30 minutes (Look at the cake surface in the last five minutes) To adjust the coloring condition, I will raise the baking temperature to 175 degrees and bake for the last five minutes), turn it down and let it cool. The cake baked by the mousse ring is straighter than the cake mold, so only more batter is poured into the mousse mold.
⑧ After the cake is completely cooled, it is divided into five slices of roughly uniform thickness. Novices recommend three layers. (You can wrap the cake and refrigerate for 10~15 minutes will be easier to cut)
Taro paste stuffing
① Taro is sliced and steamed, about 20 to 25 minutes (it can be easily inserted into the end with a fork).
② Put it into the mixer together with other materials while hot, beat it with a paddle-shaped mixing head, and slowly add purple potato powder to see the color. After hitting the smooth taro filling, do you think it’s over? No! ! To have a smooth taro filling, don’t be afraid of trouble, and try to sieve. After sieving, you will see some residual taro particles, but you must not use a cooking machine to save time, otherwise you will get a taro paste.
Mounted taro cream
① The simple taro paste filling is OK in the cake, but the taro paste itself is too hard to squeeze the flowers on the cake when squeezing the flowers, and the texture becomes soft after adding the whipped cream to smoothly squeeze out the beautiful taro flowers and eat it. It will also be more refreshing, without the thick feeling of taro paste.
② Weigh the taro filling after sieving, prepare the whipping cream with half of the total weight of the taro, whipping the whipping cream and mix with the cold taro filling.
★Must be whipped cream before mixing with taro, can not be mixed together and sent.
★ The taro fillings must be cooled before mixing.
★Choose round taro mud mouth.
Smeared two-color light cream
Primary color: whipped cream plus sugar; purple: whipped cream plus purple potato powder, because it is to wipe the surface, do not beat the whipped cream too much, there is no liquid flow, you can pull up the small hook to stop.
combination
① Put a layer of taro cream filling on the cake slices, then stack another layer, and repeat the above actions. Note that the taro filling does not highlight the cake slices.
② After filling the filling cake body, first apply a thin layer of plain whipped cream, refrigerate for 30 minutes and shape, then squeeze two different colors of whipped cream on the periphery and smooth it with a spatula.
③ After smoothing the cake, squeeze taro flower decoration (round flower mouth) on the surface and sprinkle with lemon zest!
Tried three layers and five layers, novices should do three layers, five layers belong to the challenge layer.
Taro mud cake that absolutely loves~ Want to try taro and lemon, the new taste of collision? Please eat this Amway~
