Purple sweet potato chiffon

Overview

This Purple Sweet Potato Chiffon was made a long time ago. Actually, I was a little busy during this period and I didn’t have time to sort it out. Even my favorite baking was too much to do and I had to put it aside for the time being. The recipe is based on the July Fruit

Tags

• pastries
• staple food
• baking
• snacks
• home cooking
• cake flour
• egg white
• egg yolk
• purple sweet potato cubes
• purple sweet potato puree
• soft white sugar
• vegetable oil
• water

Ingredients

Steps

1. 1 Add water and purple sweet potato puree to the egg yolks and mix well

   

2. 2 Add vegetable oil and mix well

   

3. 3 Add sifted low-gluten flour and mix evenly with a whisk in irregular directions

   

4. 4 Add soft white sugar and mix evenly in irregular directions

   

5. 5 Add the white sugar in three batches and beat until dry peaks

   

6. 6 First add 1/3 of the egg whites into the egg yolk paste, stir well and then add the remaining egg whites, stir well

   

7. 7 Add diced purple sweet potato and mix well

   

8. 8 Shake out the bubbles and place in a preheated oven at 180 degrees. Heat the lower shelf at 180 degrees for about 50 minutes

   

9. 9 Bake until the surface is browned and cover with tin foil. Immediately turn it upside down after taking it out of the oven. Remove from the mold after cooling completely