250 grams of steamed taro; 30 grams of sugar; 2 tablespoons of milk; 40 grams of salt-free cream; 60 grams of low-gluten flour; 3 egg yolks; 1 whole egg; Three kinds of protein.
Exercise:
1, making taro paste. Press steamed taro into paste while it is hot, then add sugar and milk and mix well for later use.
2. Heat the unsalted cream and milk with low fire, boil and remove from the fire.
? 3. Sift in the low-gluten flour and stir quickly with a wooden spoon.
4. Put on the tempering, stir while heating until the batter becomes a ball and does not stick to the pan, then leave the fire (heating time is about 1 min), and then move the dough into the steel basin.
5. Break the yolk and the whole egg, and add them into the dough three times, stirring evenly every time.
6. Make protein cream. Beat the egg whites until they are rough, and then add sugar three times until the egg whites are shiny and the ends are sharp.
7. Add the egg white cream into the batter in step 5 twice and stir evenly while rotating the steel basin.
8. Pour the batter into a baking tray covered with baking paper, then smooth the surface, put it in an oven preheated to 185℃ and bake for 15 minutes.
9. Immediately after baking, take the cake out of the baking tray, tear off the baking paper on four sides and let it cool completely.
10. Cut the cake into three equal parts, put a cake on baking paper, and spread the taro paste in step 1 evenly.
1 1. Put another cake, then spread the taro paste and cover it with a cake.
12. Wrap it in baking paper and put it in the refrigerator for 30 minutes, so that the cake is formed. Take it out and cut it into pieces.