Taro Coconut Cake
▲Moist and dense
☆Purple Sweet Potato Crispy Taro Coconut Cake:
A Purple Sweet Potato Crisp :
1. Add 10 grams of reduced-fat cheese, 5 grams of skimmed milk powder, purple sweet potato powder, and zero-calorie sugar to an appropriate amount of eggs, and mix roughly.
2. 3 grams of coconut flour grams, you can also use almond flour instead. The amount of flour needs to be added a little more. According to the moisture content of the milk grid, add a little more flour to adjust the texture of the soufflé.
B low-calorie taro puree:
1. 100g of steamed Lipuzi head, 30g of skimmed milk, 5g of zero-calorie sugar, and appropriate amount of purple sweet potato powder, stir evenly.
2. There is a piping bag that can be put in, and it is easier to squeeze in the back.
C. Coconut cake:
1. Mix 25 grams of coconut flour, 8 grams of zero-calorie sugar, 3 grams of baking powder, and 3 grams of sugar-free coconut powder evenly.
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2. Mix roughly 40 grams of an egg,
3. Add about 80 grams of skimmed milk while stirring, the final batter will be thicker,
4. Bottom A layer of coconut cake batter,
5. Spread the taro paste on the second layer and smooth it out, shake it a few times,
6. Add the remaining coconut cake batter and smooth the surface. Shake it a few times,
7. Finally put the purple sweet potato soufflé, and roll it into a crispy shape with your hands. I sprinkled some coconut for decoration,
8. Preheat the oven for 5 Minutes, 180 degrees for about 25 minutes, bake for about 10 minutes. When the crispy pieces are colored, cover with a layer of tin foil and continue baking.
After baking and cooling, refrigerate for more than 4 hours.
I refrigerated it overnight and ate it the next day~
[One whole is only 322 calories]
[Pure taro puree coconut cake 275 calories ]