200g | taro paste | appropriate amount of purple potato powder | 5g sugar | 60g milk.
Cake part
Yogurt140g ||| 2 eggs | A few drops of lemon juice | Sugar 15g | Low-gluten flour 25g| | Corn starch 15g
working methods
1. Stir the mashed taro, purple potato powder, sugar and milk together, beat them with a machine until they are fine, and then squeeze them into the mold with paper bags for later use.
2. Add egg yolk to yogurt and mix well. Add low flour and corn starch to draw a z and mix well.
3. Add a few drops of lemon juice to the egg white, and then add sugar to send the small horns.
4. Mix egg yolk paste and meringue evenly.
5 Pour the batter into the prepared taro paste, put it into the oven at 160 degree by water bath method, and bake for about 40 minutes (pour a bowl of water into the baking tray).
Refrigerate for one night