Cooking Steps

1. 

   Step1:Egg yolk protein separation. Part of the protein is frozen for standby. Part of the egg yolk is broken and 10 grams of sugar is adde

2. 

   Step2:Take another container. Pour in milk and salad oil and stir well until it is emulsified

3. 

   Step3:Oil and water emulsions into the yolk. Stir wel

4. 

   Step4:Sift low powder. Stir the yolk paste horizontally (to avoid gluten) until it is free of particles

5. 

   Step5:Add a few drops of lemon juice to the egg white. Add the remaining 50 grams of sugar in three times until there is a big hook. Take 1 / 3 of the egg white and mix it in the egg yolk paste. Then pour the remaining egg yolk paste into the egg white. Mix well

6. 

   Step6:Mix well and pour it into the baking tray with oil paper. Hang and scrape the surface with scraper. Put it into the oven with 150 ℃ preheating and bake for about 25-30 minutes

7. 

   Step7:After leaving the furnace, demould and cool it immediately (cover the surface with a piece of oil paper at this time to prevent the skin from drying and hardening when it is cool

8. 

   Step8:Lipu Taro peeled, cut and steamed. Add purple potato powder. Mix condensed milk and cream evenly and cool for standb

9. 

   Step9:Whipped cream with sugar until 6.7, then poured in taro paste and beat wel

10. 

    Step10:Divide the cake into pieces. Squeeze two pieces of taro paste. Spread the cream evenly. Cover another piece of cake. Repeat the steps. Cut the cake after it is refrigerated and shaped