Purple sweet potato honey cake

Overview

In addition to the nutrients of ordinary sweet potatoes, purple sweet potatoes are also rich in selenium and anthocyanins. Selenium and iron are essential elements for the human body to resist fatigue, anti-aging, and enrich blood. Selenium, in particular, is known as the king of anti-cancer. Anthocyanins are the most direct, effective and safe free radical scavengers discovered by the scientific community to prevent and treat diseases and maintain human health. This cupcake was mainly made as a casual gift for my old partner. I only had 95g of low-gluten flour at home, and I only made 8 in total. I tasted one myself, and I just put the remaining seven in a large round plastic crisper to take with me. Unfortunately, I forgot to take pictures.

Tags

• baking
• children
• breakfast
• cake flour
• corn oil
• egg
• honey
• purple potato paste
• soft white sugar
• milk
• salt

Ingredients

Steps

1. 1 Ingredients picture (steamed purple sweet potato)

   

2. 2 Beat whole eggs. Add all the sugar and honey

   

3. 3 Beat the eggs with an electric power set over water (add 1/2 of the cold water to the pot below and heat over low heat) until the egg liquid and sugar are evenly mixed.

   

4. 4 Turn on the 3rd gear (medium speed) of the egg beater to beat the egg liquid. While beating, observe that there are large bubbles. The egg liquid has expanded about twice and is still yellow in color;

   

5. 5 Continue beating at speed 3 for 2 minutes until the color turns white;

   

6. 6 Continue beating until the egg liquid becomes slightly rippled and fine. Lift the whisk head and the egg liquid becomes a ribbon shape. The beating is complete.

   

7. 7 Sift in the low-gluten flour in two batches. Sift in 1/2 for the first time, cut and mix gently with a spatula, mix well,

   

8. 8 Beat the purple sweet potato into a paste with a food processor, add the milk, corn oil, and salt to another bowl and mix well

   

9. 9 Beat the purple sweet potato into a paste with a food processor, add the milk, corn oil, and salt to another bowl and mix well

   

10. 10 Take one-third of the egg batter and add it to the purple sweet potato milk paste and mix well

    

11. 11 Then pour the mixed batter into the remaining two-thirds of the egg batter and mix well

    

12. 12 Mixed cake batter

    

13. 13 Divide the mixed cake batter into each small paper cup

    

14. 14 Put in the oven, middle and lower racks, 180 degrees for 20 minutes.

    

15. 15 When the time comes, there are signs of cracking, but nothing serious.

    

16. 16 Let cool.