How to make purple potato and taro puree angel food cake rolls

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  1.Prepare the materials

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  2. Steam the taro in a pot, put it into a food processor, add purple sweet potato starch, sugar and milk

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  3.Make into puree and set aside
  

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  4.Add milk to corn oil and stir evenly

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  5.Sifter Add low-gluten flour and milk powder, stir evenly
  

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  6.Egg white Add lemon juice and beat with an electric mixer until thickened

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

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  8. Lift the egg beater Just use a large curved hook

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  9.Add one-third of the protein into the milk paste, mix well

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  10.Pour in the mixed milk paste Add the egg whites and mix well

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  11. Line a baking sheet with high-temperature resistant oil paper.Then pour the cake batter into the baking pan, smooth the surface with a spatula, lift the baking pan and shake it to release big bubbles
  

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  12.Put in the preheated oven, heat up and down to 145 degrees, and bake on the middle rack for 25 minutes

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  13. Take out the baked cake embryo, cover the surface with a baking mesh, turn it over, tear off the oil paper and let it warm

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  14. Whip cream + sugar until thick and yogurt-like

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  15.Add taro paste and purple sweet potato powder

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  16.Continue to beat evenly

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  17. Cover the surface of the cake embryo with oil paper, turn it over, and apply purple potato and taro puree

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  18.Use a rolling pin to roll back the oil paper to roll up the cake embryo, then place it in the refrigerator for about 1 hour to set.

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  19. Spread the remaining purple sweet potato puree on the surface of the cake, sprinkle with almond slices and chocolate flowers to decorate

• 20. Finished product picture
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  21.Figure 2