Easy taro cream cake recipe

Separate the yolk and the white, and put the white in the refrigerator. Put the black tea and milk in a small milk pot and boil on and off, and simmer for three minutes. Filter 22g milk tea liquid for later use.

Add fine sugar to the egg yolk, stir until it melts, then add milk tea and oil, stir until the emulsification is complete, sift into the low-gluten flour, and stir evenly in a Z-shape.

Preheat the oven to 150 degrees. Beat the egg whites, add fine sugar three times, and beat until neutral foaming. I seem to be a bit overwhelmed, just stand upright with sharp corners.

Take one third of the egg whites and pour them into the egg yolk paste, stir evenly, then pour all back into the remaining egg whites and stir evenly.

Pour it into a 6-inch anode mold from a height of 15cm, shake it, and put it into the furnace at 150 degrees for 40 to 45 minutes. The time and temperature are for reference only.

After the oven is shaken, let it cool down immediately, and then it can be demoulded after it has completely cooled down.

I made the taro mash in advance and mashed it with fine sugar (the ratio of taro to purple Potato is 10 to 1, and the color will be a bit darker if the purple potato is added). If you think it is thin, you can put it in a non-stick pan and fry it for a while. Add a small piece of butter to make it more fragrant.

Whip the whipped cream and sugar to 50%, the same level as the thick yogurt, add the taro paste through a sieve (it will be more delicate), continue to mix well and whip until you can spread the noodles.

Cut the chiffon cake into three slices, spread cream and floss.

Spread taro cream on the sides of the cake.

A little decoration.

Done.