Taro puree popcorn cake is too hot, 200 a day is not enough to sell, easy to get started 0 failures

Stir-fry taro cake

BAOJIANGYUNIDANGAO

No pigment, natural taro puree purple potato toning, with charming dream purple, fairy taro cake combination, fragrant and delicious taro paste cream + full of taro mud flow heart + fluffy original chiffon cake, taro mud control must try.

The soft chiffon is wrapped in sweet taro puree, and the taste is dense to light and sweet, and then to the thick soft glutinous, delicious crunch, strong and strong.

The lilac system of the healing system, cut open can see the full of taro mud burst pulp flowing heart, that moment like a waterfall flowing straight down, rich and mellow, super hot a popcorn taro cake taste is also super delicious.

Good products have a soul, the shape is the best senses, the taste is where the soul is, so good products can speak, in this era of product confusion, what kind of products have a market, palm temperature technical team to innovate products, so that the products are more marketable, bursting taro cake came.

Happy popping taro cake, come and try it!

List of ingredients for the taro cake

Original chiffon cake embryo

Protein 180g

53g sugar

Salt 1 g

Milk 53g

Vegetable oil 46g

Cake flour 53g

Egg yolk 93g

Base taro puree

Cooked taro 200g

Cooked purple potatoes 60g

15g sugar

Milk 50g

Light cream 50g

Flowing taro puree

Base taro puree 200g

Milk 85g

Condensed milk 25g

Taro puree cream

Light cream 200g

Powdered sugar 20g

Base taro puree 70g

Original chiffon cake embryo and operation process

yuanweiqifengdangaopi·caozuoliucheng

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1 / Milk, vegetable oil stirred with eggs until completely mixed.

2 / Add the sieved low-gluten powder and stir until there are no dry powder particles.

3 / Add the egg yolks and stir well.

4 / Egg whites and salt froth, add one-third of the granulated sugar.

5 / Bubbling add half of the granulated sugar.

6 / Finely add the remaining granulated sugar and whisk until the chicken tail is shaped.

7 / After beating, add the egg yolk paste and stir well.

8 / Pour into a square baking sheet, shock film.

9 / Bake at 180 degrees Celsius and cook at 170 degrees Celsius for 15 minutes.

10 / Shake after baking, let cool and set aside.

Basic taro puree operation process

jichuyuni·caozuoliucheng

11 / Pour all ingredients into a blender and puree.

Flowing taro puree ・ operation process

Liuxinyuni·caozuoliucheng

12 / Pour the base taro puree, milk and condensed milk into a container and stir well.

Taro cream operation process

yuninaiyou·caozuoliucheng

13 / Light cream, powdered sugar whisked.

14 / Add the taro puree and stir well.

Finished products · Assemble

chengpin·zuzhuang

15 / Bake the cake and let it cool out of four slices with a four-inch cut.

16 / Take two slices of cake and cut off the middle part with a small circle of cutting film.

17 / Stack on top of an uncut slice of cake to form a groove.

18 / Fill the circle with the puree of the flowing heart.

19 / Take the fourth slice of cake topped.

20 / Wipe the surface, lift the edge.

21 / Squeeze a wavy lace with plain cream

22 / Place taro cubes and garnish with coconut crisps.

Products and exhibitions

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