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