#芋头千层蛋糕 #紫薯千层蛋糕 #奶油糖霜 #芋泥馅 #免烤食谱
#YamCrepeCake #TaroCrepeCake #PurplePotatoCrepeCake #WhippedCreamFrosting #YamPasteFillings #NoBakeRecipe
♦千层蛋糕食谱Crepe Cake Recipe: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q2gDhppwm8SowM6tuCb2wD5
♦免烤食谱 No Bake Recipe: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q2TGFGX49kvIOGe5c4R8TpV
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
母亲节到了，做了漂亮的“芋头紫薯千层蛋糕”送给爱吃芋头的妈妈。可丽饼面糊也加了紫薯粉增添香味且带有天然紫色。内馅也用了新鲜芋头和日本紫薯来制作。切开来, 可以看到层次分明的紫可丽饼叠放，里面还有蓬松轻盈奶油糖霜，芋泥糖霜，还有芋头紫薯块，上面裱上紫白糖霜花，观感超梦幻。放冰箱隔夜吃口感最佳，可丽饼变得更软更入味，满满芋头紫薯香，丝绒口感，好吃又好看。
=可丽面糊要冰箱休息足够，帮助可丽饼软。
=室温太高容易导致面糊水油分离，可丽饼煎了出油。预先将油和鸡蛋混合包裹，帮助面糊不容易出油
=一定要防粘锅，锅预热不够可丽饼还是容易粘锅/开裂
=火候太大，可丽饼容易焦。
=奶油糖霜不可打发过度，容易消泡软化。
=一定要开冷气，室温高奶油也容易溶化。
收藏方式：做好收密封容器放普通冰箱冷却3-5天，取决于芋头紫薯本身可以存放多久。
Mother’s Day is coming, made beautiful “Yam Purple Potato Crepe Cake” for my mum will love Yam. Crepe batter has also added in purple potato powder to add flavor and natural purple color. Fresh yam/taro and Japanese purple potato was used to make fillings. Cut open, reveal distinct layering of purple crepes stacked up, filled with light fluffy Whipped Cream frosting, yam puree frosting, and yam purple potato cubes, topped with piped purple white frosting flowers, looks super dreamy. Its texture is the best after being refrigerated overnight, crepes become softer and infused with flavors, loaded with yam purple potato fragrance, velvety texture, tasty and beautiful.
=Crepe batter should rest in the fridge enough to help produce soft crepes.
= Too high room temperature will easily cause batter to have oil water separation, yield oily crepe after fried. First mix oil with eggs to wrap up oil, help batter not easily oil separation.
=Must use non-stick pan, if pan is not preheated enough, the crepes are still stick/crack easily.
=If heat is too high during frying, crepes will burn easily.
=Never over-whipped Whipped cream frosting, or it will deflate and soften.
=Be sure to turn on the aircond. Whipped cream melt easily at high room temperature.
Storage Method: Keep in airtight container and chill in normal fridge for 3-5 days, depends on how long the yam purple potato can last.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦Ingredients 材料 =7'inch Cake 蛋糕=
=15-16pcs Crepes 可丽饼= (21cm Non-Stick Frying Pan 防粘平底锅)
185g Cake Flour/Low Protein Flour 低筋面粉
15g Purple Potato Powder 紫薯粉
55g Caster Sugar 细砂糖
2g Salt 盐
4 Eggs 鸡蛋 (Grade A等级， 65-69g/pc including egg shell 一颗包括蛋壳)
70g Vegetable Oil 植物油
500g Milk (Room Temperature) 牛奶（室温）
=Whipped Cream Frosting 淡奶油糖霜=
700g Dairy Whipped Cream (Cold) 淡奶油 (冷)
70g Caster Sugar 细砂糖
=Yam Puree Frosting 芋泥糖霜=
184g Yam/Taro 芋头
156g Purple Potato 紫薯
68g Caster Sugar 细砂糖
66g Milk 牛奶
130g Whipped Cream 打发奶油糖霜
=Decoration 布置=
100g Yam/Taro 芋头
100g Purple Potato 紫薯
Wilton 4B Piping Tip (Purple Frosting) 威尔顿裱花嘴 (紫糖霜)
805 Piping Tip (White Frosting) 裱花嘴 (白糖霜)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#YamCrepeCake #TaroCrepeCake #PurplePotatoCrepeCake #WhippedCreamFrosting #YamPasteFillings #NoBakeRecipe
♦千层蛋糕食谱Crepe Cake Recipe: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q2gDhppwm8SowM6tuCb2wD5
♦免烤食谱 No Bake Recipe: https://www.youtube.com/playlist?list=PL-z50Pxpx9Q2TGFGX49kvIOGe5c4R8TpV
♦ Facebook Page: https://www.facebook.com/iwen777
♦ Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven: https://c.lazada.com.my/t/c.Y5Zedw?url=https%3A%2F%2Fwww.lazada.com.my%2Fproducts%2Fdelivery-by-seller-only-klang-valley-electrolux-built-in-oven-eob3434box-eob3434-72l-built-in-plussteam-oven-i571584136-s1142652149.html&
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
母亲节到了，做了漂亮的“芋头紫薯千层蛋糕”送给爱吃芋头的妈妈。可丽饼面糊也加了紫薯粉增添香味且带有天然紫色。内馅也用了新鲜芋头和日本紫薯来制作。切开来, 可以看到层次分明的紫可丽饼叠放，里面还有蓬松轻盈奶油糖霜，芋泥糖霜，还有芋头紫薯块，上面裱上紫白糖霜花，观感超梦幻。放冰箱隔夜吃口感最佳，可丽饼变得更软更入味，满满芋头紫薯香，丝绒口感，好吃又好看。
=可丽面糊要冰箱休息足够，帮助可丽饼软。
=室温太高容易导致面糊水油分离，可丽饼煎了出油。预先将油和鸡蛋混合包裹，帮助面糊不容易出油
=一定要防粘锅，锅预热不够可丽饼还是容易粘锅/开裂
=火候太大，可丽饼容易焦。
=奶油糖霜不可打发过度，容易消泡软化。
=一定要开冷气，室温高奶油也容易溶化。
收藏方式：做好收密封容器放普通冰箱冷却3-5天，取决于芋头紫薯本身可以存放多久。
Mother’s Day is coming, made beautiful “Yam Purple Potato Crepe Cake” for my mum will love Yam. Crepe batter has also added in purple potato powder to add flavor and natural purple color. Fresh yam/taro and Japanese purple potato was used to make fillings. Cut open, reveal distinct layering of purple crepes stacked up, filled with light fluffy Whipped Cream frosting, yam puree frosting, and yam purple potato cubes, topped with piped purple white frosting flowers, looks super dreamy. Its texture is the best after being refrigerated overnight, crepes become softer and infused with flavors, loaded with yam purple potato fragrance, velvety texture, tasty and beautiful.
=Crepe batter should rest in the fridge enough to help produce soft crepes.
= Too high room temperature will easily cause batter to have oil water separation, yield oily crepe after fried. First mix oil with eggs to wrap up oil, help batter not easily oil separation.
=Must use non-stick pan, if pan is not preheated enough, the crepes are still stick/crack easily.
=If heat is too high during frying, crepes will burn easily.
=Never over-whipped Whipped cream frosting, or it will deflate and soften.
=Be sure to turn on the aircond. Whipped cream melt easily at high room temperature.
Storage Method: Keep in airtight container and chill in normal fridge for 3-5 days, depends on how long the yam purple potato can last.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦Ingredients 材料 =7'inch Cake 蛋糕=
=15-16pcs Crepes 可丽饼= (21cm Non-Stick Frying Pan 防粘平底锅)
185g Cake Flour/Low Protein Flour 低筋面粉
15g Purple Potato Powder 紫薯粉
55g Caster Sugar 细砂糖
2g Salt 盐
4 Eggs 鸡蛋 (Grade A等级， 65-69g/pc including egg shell 一颗包括蛋壳)
70g Vegetable Oil 植物油
500g Milk (Room Temperature) 牛奶（室温）
=Whipped Cream Frosting 淡奶油糖霜=
700g Dairy Whipped Cream (Cold) 淡奶油 (冷)
70g Caster Sugar 细砂糖
=Yam Puree Frosting 芋泥糖霜=
184g Yam/Taro 芋头
156g Purple Potato 紫薯
68g Caster Sugar 细砂糖
66g Milk 牛奶
130g Whipped Cream 打发奶油糖霜
=Decoration 布置=
100g Yam/Taro 芋头
100g Purple Potato 紫薯
Wilton 4B Piping Tip (Purple Frosting) 威尔顿裱花嘴 (紫糖霜)
805 Piping Tip (White Frosting) 裱花嘴 (白糖霜)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love