Recipe: Sweet Potato Cheese Pound Cake

Home Cooking Recipe: Sweet Potato Cheese Pound Cake

Notes:

“Incorporating cream cheese into the batter mixed with sweet potato puree is like a mosaic. It is better to use it after it has been baked. It will be more mellow after a day of rest.” ——Shiqiao Xun “Four Seasons Delicious Cheesecake” baked sweet potato itself is a The simple but enticing food, and the sweet potato as a part of the ingredients of the pound cake, the finished product exudes the smell of butter and eggs, accompanied by cheese, is even more enjoyable. Component: 18cm*8cm*8cm pound cake mold one baking temperature: oven middle layer 180°C (355°F) baking time: about 60 minutes (specific time is subject to actual conditions)

Ingredients:

Steps:

  1. Preparation: 1. Place the butter and eggs in the room and warm them until the butter softens and the eggs are at room temperature. 2. Mix the low-gluten flour and baking powder evenly and sieve. 3. Preheat the oven from 190 ° C to 200 ° C.

  2. Make sweet potato puree. Put the sweet potato peeled into 1cm and put it into the pot. Add the water without the sweet potato, add the lemon juice, boil the sweet potato in the medium heat, take it out, and knead it into a soft sweet potato puree. (You can use other methods to make sweet potato into sweet potato puree. If you use a microwave oven, you need to cover the plastic wrap and add a small amount of water to prevent the cake from being made too dry. The final sweet potato puree should be picked up with a spoon and slowly The kind that falls on the spoon is not a group.)

  3. Use a electric egg beater to send the butter, add the fine sugar and vanilla essence to the high-speed whitish, add the cool sweet potato puree, and mix well.

  4. Add 1/3 egg liquid, stir evenly with eggbeater, then add 1/3 powder and mix well. This step is repeated twice more until all eggs and powders are used up.

  5. Pour in half 4 and press half of the chopped cream cheese onto the batter. Pour in the remaining batter and press the remaining cream cheese pieces over the surface to wipe the surface of the flat paste.

  6. Place in the oven at 180 ° C for 60 minutes. (If the surface is too dark during baking, please cover the tin foil. When the time is up, insert the toothpick into the cake. If the toothpick is taken out, the surface of the toothpick is baked without baking.) Wrap the cake in a safety film and put it in the refrigerator. Eat indoors after one day.

Tips:

1. Since my sweet potato is very sweet, I don't have much sugar. Please control the amount of sugar. 2. I use electric egg beater all the time, saving time and effort~3. I put less cheese in the last piece. It is recommended to put more! ! Fried chicken is delicious! ! 4. It is better to eat on the fourth day of the third day than to eat on the second day (I only finished eating until the third day...). 5. You can try to make it with purple potato! Feel the color will be great!


Look around:

soup ming taizi durian tofu pizza pumpkin pork margaret jujube noodles fish sponge cake bread cake watermelon huanren pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea