How to make purple sweet potato sponge cake

1.Peel an appropriate amount of purple sweet potato and cut into small pieces, and sprinkle with more white sugar.

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  2. Steam until cooked.

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  3. Prepare glutinous rice flour and sticky rice flour, as well as a measuring cup and milk.

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  4. Pour 2 cups of sticky rice flour to 1 cup of glutinous rice flour into a large bowl and mix Evenly.

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  5.Crush the purple sweet potato with a spoon while it is hot and add it to the dry powder and stir well until it is dry.Add appropriate amount of milk to the humidity.In fact, I seem to have less flour, and I also poured in the sugar water after steaming the purple sweet potatoes, which made it too wet and difficult to sift later.At this step, it is recommended to put the purple sweet potato in a large bowl.If you do not add sugar water, add additional white sugar to the purple sweet potato.After crushing, add the dry powder.The dry powder is still added according to the proportion, but add it in multiple times.The drier it is.Easy to sift.(It was already too wet, so I didn’t add milk.I added some powder later, but I wasn’t very satisfied)

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  6.The original recipe requires the humidity to be high enough for the powder to be completely stirred without any dry powder and it will not fall apart when pinched.I think it's too wet.In fact, as long as it can form a ball without any dry powder and can be crushed, it's fine.

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  7.Crush large pieces of dough with your hands.

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  8. Sieve.This is a very endurance-testing process, whoever does it knows.

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  9.The powder is fluffy after sifting.Don’t stop, remember! The sponge cake should be as fluffy as possible, so all the efforts will be wasted.

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  10. Gently scoop into the mold, scrape the surface flat, put in cold water and steam for 20 minutes , simmer for 5 minutes.I use a tin mold, so I don’t need to apply oil.I can just tear it open and it won’t stick.If you use other molds, it is recommended to apply a thin layer of oil on the bottom of the mold and around it to facilitate demolding.

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  11. After steaming, it shrunk by more than half, which is why the powder is not dry and fluffy enough.

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  12. Because it was too wet, it was too difficult to sieve, and it passed the first rough sieve.After that, I steamed all the rest in one plate.It was a method where the original recipe was not sieved and crushed in a blender.It was rough, but it did not affect the taste, and it did not shrink after steaming.

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  13.This is a comparison picture after steaming with and without sifting.The top part has been sifted, and the texture is delicate and tough.After eating, I want another piece.The picture below has not been screened, and it is not very bad.It is still tough and sweet, and it is very enjoyable to bite into it.But once you compare it, you will know the difference.

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  14.Picture of the finished product.

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  15.This one is more beautiful!