18cm 7 inch hollow Qifeng cake mould. Sugar cant be reduced any more. This cake is sweet, highlighting the delicacy of coconut and taro. If you want to be sweeter, add 20 g more sugar to the yolk. If you use 60g eggs with shells, four of them will be full. This time, you bought earth eggs, so you used five eggs.
Food Material List
1One Shell Egg 50g5 only
2Fine granulated sugar for egg yolk20g
3Cooked taro meat110g
7Fine granulated sugar for protein cream30g
1Small taro steamed, peeled.
2Cut 25 g taro into small pieces and set aside; mix the rest with coconut milk and press into mud with a mud press.
3Smooth with a cooking stick.
4Separate egg yolk and protein, add fine sugar, corn oil, taro coconut milk and sifted starch in the yolk successively, mix with egg whip every time, add starch and then stir with egg whip like stir-fried vegetable.
5Preheat oven up and down 180 degrees. The egg whiskers were beaten to rigid foam at high speed by adding fine granulated sugar twice, and the whiskers were pulled up with a strong peak.
6Take one third of the protein frost into the yolk paste, and use a rubber scraper to copy the bottom and turn it evenly, then pour it back into the remaining protein frost, and continue to copy the bottom and turn it evenly, without massive protein frost.
7When the cake paste is mixed and dripped like silk with a scraper, the lines formed by the dripping will not disappear immediately.
8Into the mould, the remaining taro grains are laid on it.
9Use a small bamboo stick to beat a small circle and mix the taro into the cake paste. This avoids bubbles. Press your thumbs on the chimney mouth and make two or three shocks. Bake in the oven for 30 minutes.
10Bake for 15 minutes or so and cover the tinfoil if the color is satisfactory.
11Shock the mould after discharging and buckle it on the red wine bottle. Demoulding after complete cooling.
12Im all free-hand demoulding! _____________ One positive ID!
13Cut into pieces and see glutinous taro!
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