Purple Sweet Potato Mini Coconut Cake

Overview

The advantage of mini cakes is that they come in one bite. The sweet taste of purple sweet potato is combined with the milky aroma of butter sauce and wrapped in coconut. It’s the first thing to start your afternoon tea

Tags

• pastries
• baking
• ice products
• butter
• coconut
• egg
• purple sweet potato self-raising flour
• white sugar
• milk

Ingredients

Steps

1. 1 Material

   

2. 2 Pour one egg, 50ml of purple sweet potato starch, milk, appropriate amount of white sugar and 10g of butter into a basin

   

3. 3 Mix well

   

4. 4 Pour into mold

   

5. 5 Place in the oven at 200 degrees for 13 minutes

   

6. 6 Remove from the mold after 13 minutes

   

7. 7 To make butter sauce, melt butter

   

8. 8 Add sugar

   

9. 9 Add one egg yolk and mix well

   

10. 10 Turn on low heat and stir

    

11. 11 When the egg yolks are cooked, place them on a plate

    

12. 12 First put the cake into the mayonnaise and roll it around

    

13. 13 Then roll it in the coconut

    

14. 14 Each one has to be rolled to

    

15. 15 Now that we’re done, let’s start eating

    

16. 16 The taste is very soft and the internal structure is very dense

    

17. 17 Served with a pot of tea

    

18. 18 It’s also nice to entertain friends