I like this cake very much. First, it is healthier. Low fat and less oil: Most of the butter is replaced by sugar-free yogurt (I still use fat-free); full of coarse grains: whole wheat flour + whole wheat crackers + sweet potatoes; it contains just calcium, not too Not too much: half a box of yogurt + some milk + an egg. Second, the taste is rich. The outermost layer is crispy walnuts and biscuits, followed by soft sweet potatoes, and the inside is a rough but moist whole wheat cake. Such a cake, eating it two or three at night, has a sense of sorrow T_T. Component: 6 to 7 muffin cakes. Temperature: 190 ° C (375 ° F) Time: 25 to 30 minutes. The original party is from Whole Food Recipes http://www.wholefoodsmarket.com/recipes. The specific materials and components have been changed. ***Please look at tips before making a cake~ important important!~
Cut the sweet potato into small pieces, put the butter B in a small pot, melt it with a small fire, and add the sweet potato pieces to the golden yellow with medium heat. Put it aside and let it cool.
Cut the walnut into pieces of 2 to 3 mm and bake in the oven at 180 ° C for 5 minutes. Put it aside.
Take 1/2 biscuit into 5mm pieces to make Topping, and 1/2 into the fresh-keeping bag and press it into a powder with a rolling pin.
Mix whole wheat flour, baking powder and baking soda and sieve. Add the biscuits, salt, and sugar, and mix well.
Mix the butter with the yogurt and stir with a whisk to a smooth, non-granular (about 30 s) color.
Stir well immediately after adding the eggs.
Add 4 and mix evenly with a squeegee.
Add milk and mix well.
Take 2/3 sweet potato pieces into a puree, add 2/3 pieces of walnuts together with the batter, and mix with a spatula (do not need to mix very evenly).
Put the batter on average in the mold. Sprinkle the remaining sweet potato pieces, biscuits and walnuts on the batter and press the bottom of them into the batter (that is, the lower part of the 'body' in the batter, otherwise it will fall out when grilled~).
Place in the middle of the oven at 190 ° C (375 ° F) for 25 to 30 minutes. After taking out, you can use a toothpick to insert into the cake. When you take it out, no batter sticks to the toothpick and the cake is cooked.
1. The sweetness of this cake is just right for me. Students who like to eat sweeter can add some sugar. (The original side is 110g sugar) 2. I don't know if salad oil can replace butter, but students can give it a try. 3, the reason for the mixing is afraid of the flour gluten. 4. The yogurt I used is very viscous, so I only added about 15g of milk. Domestic yoghurt is relatively thin, you can not add. The specific component is still based on the consistency of the batter. If the batter has dried up until it sticks to the scraper, it must be added. If the batter is too thin to see the liquid, don't add any more liquid. 5, any biscuits can be, as long as it is hard (such as soda crackers) on the line. Of course, butter cookies are not acceptable....