Hat millet cake

Overview

The children at home don’t like cream very much, so I used purple sweet potato and yam instead of cream to decorate the small cake. Use part of millet flour instead of low-gluten flour to make a cute hat shape, which is beautiful and delicious. That touch of purple is my favorite. The ACA oven paints really well, with uniform color and soft temperature, as you can see from the picture.

Tags

• baking
• little fresh
• afternoon tea
• students
• cake flour
• corn oil
• egg
• hardcore yam
• millet noodles
• purple sweet potato
• fine sugar
• milk

Ingredients

Steps

1. 1 Separate the whites and yolks of the four eggs.

   

2. 2 Add milk and corn oil to the egg yolks and mix thoroughly.

   

3. 3 Sift together the low-gluten flour and millet flour and add to the egg yolk paste.

   

4. 4 Fold into a fine egg yolk batter.

   

5. 5 Add a few drops of lemon juice to the egg whites and beat with an electric mixer until fish-eye bubbles appear. Add 1/3 of the fine sugar.

   

6. 6 When the foam becomes fine, add 1/3 of the caster sugar.

   

7. 7 When obvious lines appear, add the remaining 1/3 of the fine sugar.

   

8. 8 Continue until you can draw a small corner.

   

9. 9 Mix the meringue and egg yolk batter evenly in two batches.

   

10. 10 Pour the mixed batter into the mold.

    

11. 11 Preheat the oven to 170 degrees for about 20 minutes.

    

12. 12 Mix the steamed purple sweet potato and yam puree evenly.

    

13. 13 Add condensed milk to adjust the softness and hardness, not too thick or too thin.

    

14. 14 Put the purple sweet potato and yam puree into a piping bag and pipe out thin lines along the lines of the cake.

    

15. 15 Continue to decorate the cake, pipe out a ball on the top, and pipe it around to make it look like wool.

    

16. 16 Adding 1/3 of millet noodles makes it healthier and the cake still tastes good.

    

17. 17 The color of purple sweet potato is really beautiful.

    

18. 18 If you don’t like cream, you can give it a try.