Purple sweet potato cake, no pigment, pure natural purple sweet potato, chiffon cake

Purple Sweet Potato Chiffon Cake Recipe: 18cm diameter live bottom cake mold for 1 set
82g milk (purple sweet potato has high water absorption, the water content is increased by 20g on the basis of the original 62g)
40g edible oil
3 egg yolks
Low-gluten flour 92g
Purple potato flour 14g
Salt 1g
3 eggs
1g dry protein powder (you can substitute lemon juice, cream of tata, protein powder)
60g granulated sugar (add in 2 times)
Before putting it in the oven, shake out large bubbles and cover with perforated tin foil.
Baking: Preheat at 150 degrees Celsius and bake at 150 degrees Celsius for 40 minutes.
Purple sweet potato butter ratio
Cake inset:
200g purple potato mash+20g sugar+20g light cream liquid, mix together
Whipped cream 200g+20g powdered sugar, mix after whipping
Cake coat:
48g purple potato mash + 5g sugar + 24g unsalted butter, mix together
170g light cream + 17g powder sugar, mix after whipping
Top decoration (the cream in the decoration will be partially lost due to the minimum whipped volume)
Deep purple cream: 100g purple sweet potato + 60g light cream liquid. mixing
Light purple cream: 90g whipped cream + 9g powdered sugar + 9g purple sweet potato, sent together
White cream: 70g whipped cream (no powdered sugar)

[@rachelchu478]

谢谢分享，在找不用色素做的紫色奶油配方给小朋友吃，看到你这个，超级棒。准备跟着试做一下。

[@swjapan]

感谢您的支持和观看。有空也可以看看我的其他视频，说不定也有小宝宝们喜爱的天然食谱。感谢❤️

[@himitsu_cooking]

紫芋すごい美味しそうで、色も綺麗ですね🤗

[@swjapan]

ご視聴ありがとうございます、美味しかった。一緒に頑張ります。😄

[@simula.gaming]

哇~好想吃看看...😃

[@swjapan]

非常感謝