Purple sweet potato sponge cake
Ingredients: glutinous rice flour
Recipe Recommendations
- purple potato 500 grams
- glutinous rice flour 400 grams
- white sugar 150 grams
- white sesame appropriate amount
- black sesame appropriate amount
- sweetening
- steamed
- several hours
- simple
Steps for Purple sweet potato sponge cake
1
Peel the purple potatoes, cut them into thin slices, place them on a steaming rack, steam in a steamer for 10 minutes, take them out while they are hot, add white sugar, and stir with chopsticks until they are made into mud.
2
Add 2/3 of the glutinous rice flour, mix with chopsticks until fluffy, and then rub with your hands into powder.
3
Use a powder sieve to sieve the blended powder once.
4
Sift a layer of dried glutinous rice flour on the mold, invert the mold, and pour out the excess dry powder. Use a spoon to scoop a spoonful of the sifted glutinous rice flour, make a recess in the middle of the flour, scoop half a spoon of the filling, then scoop a spoonful of the sifted glutinous rice flour, and use the spoon handle to wipe it along the top of the mold.
5
Make 6 cakes in turn, arrange them on steaming racks, and place them in the steamer. Time for 10 minutes after the water is boiled. At this time, you can make another 6 molds. When the time comes, take out the steamed sponge cakes and replace them with newly made ones. Steam on the steaming rack.
6
The sponge cake looks steamed.
7
After steaming, gently remove the mold with a toothpick. The freshly demolded sponge cakes are a little sticky, so they should be placed separately and stacked together after cooling.
8
After cooling, put the muffin cake straight.Purple sweet potato sponge cake Make Tips
In step 2, do not add all the glutinous rice flour at once. Add 2/3 first, add the remaining coarse grains after sifting in portions, and then rub them evenly with your hands again. Sift again until all the powder has been added.