Recently, the uncle slightly improved the taro filling of the taro Basque cheese cake, with the original cake roll of the #cake # body, you can easily make this taro paste burst sandwich taro cake, taro control to ensure that you can't stand it. Taro lovers can't resist the charm of taro puree, whether it's creamy smooth or fluffy with a little grain! What to do with delicious taro puree?
As a taro control, you must learn it. When making taro puree, you can choose the variety according to your favorite taste, but also pay attention to the season and place of origin, it is recommended to choose the taro produced in the Area of Jia Xian and Dajia, the texture is softer, and it is particularly suitable for dessert.
Traditional Chinese taro puree, in order to increase the taste will add liquid or solid oil, such as salad oil, peanut oil and lard, etc., will also use too white powder to make the texture smoother, for salty and sweet food. In recent years, most people use whipped cream to make taro puree without adding oil.
When the taro is steamed and steaming, add a lot of sugar and stir it evenly to complete, but this kind of taro puree is very sweet, less directly eaten, and is usually used to make drinks, with milk, ice cubes whipped into taro milk. Uncle originally wanted to make taro cream cake, half felt that the mounting was too tired to give up, it turned out to be good to give up, my mounting level is not good, but it doesn't matter! Cake rolls are also delicious, but they are also lower in calories than cream cakes?
ingredient:
Cake: 55g milk, 55g cream, 60g medium gluten flour, 5 egg yolks, 5 egg whites, 65g sugar
Taro puree: 1000g of taro puree, 80g of cream, 100g of sugar, 200g of whipped cream
1, cake]: milk, cream microwave after stirring to emulsification, sifted to add gluten flour mixed well, eggs out of the yolk and egg white, egg yolk added to the previous step of the batter mixed well, egg white beating process divided into 2-3 times add sugar, whisked to shiny, lift the tail end with a curved hook.
2: Gently mix the batter and meringue with a spatula, pour into the mold and gently drop several times to discharge the bubbles, and bake at 160 ° C for 20-25 minutes.
3, taro paste & assembly]: whipped cream, cream, sugar, heated to a slight roll, add taro puree, continue to heat and stir until completely smooth, pour out with plastic wrap sealed cooling and reserve, the cake cut into two pieces, one of which is spread with taro puree to smooth, and then covered with another piece of cake.
Uncle tips
1, the planting method of taro is divided into paddy field and dry field two kinds: paddy field planting is commonly known as water yam, fast growth, high yield, characterized by water content, solid and hard texture, the pot will not be immediately scattered, suitable for eating to eat the whole piece of taro taste of desserts, such as Taiwanese taro soup.
2, dryland planting is called "dry taro" or "sweet potato", the growth is slower, so the yield is less; because the water content is small, the texture is softer, it is easy to dissolve when boiled, suitable for pastries. In addition to the planting method, taro produced in different seasons will also affect the taste, generally speaking, the taro produced in winter grows slowly, coupled with less rain in winter, it is more dense to eat; and the summer taro will be poorer because it coincides with the rainy season when it is the time of the ball.