Purple sweet potato and mango honey

Overview

This is a dessert inspired by the work of matcha and durian honey, and my own creation. At first I was attracted by the emerald green matcha, and I wondered how it could have such a bright color. But after taking a closer look, I found out that the emerald green matcha powder is all imported; and the one I bought before was domestically produced. Therefore, the color of the matcha series is close to brown. Alas: although matcha was invented by ancient Chinese, the best ones now are still made by foreigners, which is depressing! I'm depressed because I still have a lot left, so I can't throw it away. I'm just waiting for my son to come back at the end of the month and make this honey cake. None of the family members could accept the taste of durian, let alone eat it, so they changed the mango to the mango that the children love to eat. It must taste just as good~~~ I don’t have honey red beans at home, but I have steamed purple sweet potato puree frozen in the refrigerator. Why don’t I use purple potato cubes instead of honey red beans? The color is close to honey red beans, and the honey whisper cake will definitely have a layered texture. Haha: In fact, honey cakes can be made in any flavor, and my family likes them. In addition, if you make reasonable use of existing ingredients, I think it is the best~~~

Tags

• baking
• children
• afternoon tea
• banquet dishes
• canola oil
• condensed milk
• egg
• green mango
• low gluten flour
• matcha powder
• purple sweet potato
• sugar
• lemon juice
• milk
• salt

Ingredients

Steps

1. 1 Add sugar to the egg yolks

   

2. 2 Stir until emulsified, then pour in pure milk

   

3. 3 After stirring evenly, add canola oil

   

4. 4 After mixing well, sift in matcha powder and low-gluten flour

   

5. 5 Stir until there are no lumps and set aside

   

6. 6 Add a pinch of salt to the egg whites and add 3 drops of lemon juice

   

7. 7 Add sugar in three batches and beat until stiff peaks

   

8. 8 Take 1/3 of the protein paste into the matcha egg yolk lake and mix evenly

   

9. 9 Mix until completely mixed with the protein paste

   

10. 10 Pour into a square mold and shake gently a few times to remove excess air bubbles

    

11. 11 Put into the preheated oven: 150 degrees upper and lower heat, bake for 20 minutes

    

12. 12 Turn to 130 degrees and bake for another 15 minutes, take out and remove from the mold when cool

    

13. 13 Stir the condensed milk into the steamed purple sweet potatoes and mix well

    

14. 14 Roll into several small balls and set aside

    

15. 15 Cut 1/3 green mango

    

16. 16 Peel and dice, then press into mango puree and set aside

    

17. 17 Use a cookie cutter to cut out small round cake pieces and set aside

    

18. 18 Pour 125 grams of whipping cream and 10 grams of white sugar into the basin

    

19. 19 Use an electric beater to beat the egg until it resembles a pattern, pour in the mango puree, mix again and put it into a piping bag for later use

    

20. 20 Take a small round cake piece and pipe mango whipped cream around it

    

21. 21 Evenly put the purple sweet potato balls, of course also in the middle

    

22. 22 Cover with another piece of matcha cake, top with mango whipped cream and top with purple sweet potato dices

    

23. 23 Finally, cover it with a slice of matcha cake, pipe mango whipped cream around it, leave a gap in the middle, and place a cherry for decoration, purple sweet potato and mango secret, and you're done