Bakes
by CookWhatHK0 saved
Milky Purple Sweet Potato Puffs fold purple sweet potato, milk powder, and cornstarch into a glossy meringue, then bake it low until crisp and light.
Peel the purple sweet potato and cut into small chunks.
紫薯去皮切小塊。
Steam until cooked through.
放入鍋中蒸熟。
Mash and pass through a sieve.
壓成泥，過篩。
Add the sifted milk powder and cornstarch.
加入已過篩的奶粉和粟粉。
Stir together, adding a little water if it feels dry.
拌勻，覺得太乾可加少許水。
Whip the egg white with the sugar and vinegar.
蛋白加糖和白醋打發。
Whip to this stage, with small stiff peaks.
打到這個程度，有小尖角。
The finished meringue is very smooth and glossy, like whipped cream.
打好的蛋白特別順滑，像忌廉一樣有光澤。
Add a third of the meringue to the purple sweet potato mash.
把三分之一的蛋白霜加入紫薯泥中。
Once combined, fold it back into the remaining meringue.
拌勻後再加入餘下的蛋白霜中。
Fold until even.
翻拌均勻。
Load into a piping bag, pipe onto parchment, and bake at 90C top and bottom for one hour.
裝入唧袋，唧在油紙上，焗爐上下火90度焗一小時。
I piped two styles, one round.
唧了兩款，一款是圓形的。
The other with a cherry-blossom nozzle.
一款是用櫻花唧咀的。
Cool, then seal them away at once.
放涼後立即密封保存。
