Chinese Yam Cake

There are two reasons why it is not easy to say love for the framed cake. One is that the difficulty of mounting the cake is too complicated to think about; The second is the most important thing. I think there is too much cream and too much calories. I really dare not eat more. These days, I have been thinking about what ingredients can be used to replace cream, which will not affect the taste, but also reduce the amount of calories. The result reminds me of yam. Originally, I bought yam to make yam cake. It has been steamed and pressed into mud, but it hasn't moved yet. It's just a good time to try it as a cake decoration. I thought the Chinese yam paste for mounting flowers should be more delicate, so I sifted it, then mixed the Chinese yam paste with milk to the consistency that can be mounted flowers, and added a few drops of edible pigment, and the cake of mounting flowers with Chinese yam paste was born.

Main Ingredients

• Granulated sugar 20g
• unsalted butter 200g
• Yam paste 200g
• 6-inch Qifeng Cake 2

Auxiliary Ingredients

• Condensed milk A moderate amount of
• milk A moderate amount of
• Edible pigment appropriate amount
• Chocolate Cream appropriate amount

The yam paste needs to be sifted to make its head delicate. Because it needs to pass through the flower mounting mouth, if the flower mounting mouth is smooth. Use milk to adjust the consistency of yam mud, and properly add some condensed milk to make yam mud a little sweet.