A lifelong learning blog that focus on easy to follow home cooking recipes and a woman thoughts based on PURPLE rules in self-growth, parenting, men and women. QQ紫的生活杂记, 从「轻」开始, 从「紫」开始， 为自己从「心」补充生活所需的胶原蛋白，让每个男女人们的身心灵保持高「紫」量的弹性.
1. 鸡蛋加适量的盐和糖打散备用。挤出适量的美乃滋在面包上，再抹上紫薯泥，放上车打芝士后盖上另一片面包。In a clean bowl, beaten eggs with some salt and sugar, set aside. Squeeze some mayonnaise on top of bread, spreading the purple sweet potato paste evenly, put on a slice of cheddar cheese and then top with another slice of bread.
2. 平底锅中火预热，放入适量的无盐牛油，面包双面蘸满鸡蛋液，双面煎至金黄色即可。Pre-heat pan over medium heat, add in some unsalted butter, fully dipping bread with egg mixture, fry until both sides turn to golden yellow color.
1. 紫薯提前蒸熟做成紫薯泥备用, 把泡打粉加入蛋糕粉拌均待用。Purple sweet potato pieces steam for 25 mins or until soft, add baking powder to cake flour, set aside.
2. 室温软化的无盐牛油加蔗糖搅拌至牛油蓬松颜色变浅时加入紫薯泥搅拌均匀后，鸡蛋一粒一粒地加入，每次搅拌均匀之后再加一粒直到加完为止。Whisk unsalted butter that melted in room temperature together with cane sugar until color slightly turn light, add in purple sweet potatoes paste and mix well again, follow by add in egg 1 pcs each, mix well each time only add in another egg until finished.
3. 把蛋糕粉过筛后加入，用中低速1档搅打1分钟，高速3档搅打10分钟左右。Add in sifted cake flour, whisk at medium low speed 1 for 1 min, then at high speed 3 for about 10 mins.
4. 颜色不够紫，再加紫薯泥和牛奶/紫薯粉½茶匙，转换成低速1档搅拌1分钟，把面糊倒入杯子蛋糕的模具中，再加适量的紫薯泥，再倒入适量的面糊，用筷子搅拌一下。Add more purple sweet potato paste or purple sweet potato powder ½ tsp to enhance the color, turn to low speed 1 to mix well for 1 min, pour the batter into cupcakes cup, ½ of the cup will do, then add in purple sweet potato paste, follow by another round of batter, mix well with chopsticks.
5. 预热烤箱180°C， 烤18分钟左右即可（烤箱温度得自行拿捏）。Pre-heated oven 180°C, bake for 18mins (oven temperature adjust accordingly).
之前拍过预拌粉紫薯杯子蛋糕，想说这次试试拍做紫薯馅双层蛋糕，但是一不小心翻车了😅，想分享丑丑的蛋糕是因为外形翻车的过程太无预警地惊喜到我啦…可惜没拍到孩子们怎么弄成这样但预拌粉做的蛋糕口感很好的。Layer cake not perfectly made but the texture and flavor was good☺️
预拌粉紫薯蛋糕Purple Sweet Potatoes Cake with Cake Mix
{材料Ingredients}
低糖海绵蛋糕预拌粉500克 Sponge cake low sugar premix 500g
鸡蛋9粒（A级/总数500克）Eggs 9pcs (grade A/500g in total)
清水/牛奶125毫升 Water/milk 125ml
紫薯水3汤匙 Purple sweet potato water 3 tbsp
紫薯泥3汤匙 Purple sweet potato paste 3 tbsp
玉米油100毫升 Corn oil 100ml
{做法Directions}
1. 把预拌粉、鸡蛋、牛奶、紫薯水和紫薯泥用低速1档搅打1分钟，高速3档搅打10分钟左右。Whisk sponge cake mix, eggs, milk, purple sweet potatoes water and paste at speed 1 for 1 min, then at speed 3 for about 10 mins.
2. 加入玉米油，转换成低速1档搅拌1分钟，把面糊倒入蛋糕的模具中。Add in corn oil and whisk at speed 1 for another 1 min, then pour batter into ungreased cake pan.
3. 预热烤箱170°C，三层蛋糕烤25分钟；杯子蛋糕烤18分钟左右即可（烤箱温度得自行拿捏）。Pre-heated oven 170°C, 3 layers cake bake for 25 mins, cupcakes bake for 18mins (Oven temperature adjust accordingly).
Summer desserts: homemade purple sweet potato colorful refreshing fruits jelly. Perfect to make use of the seasonal fruits! 紫薯超适合做甜点, 夏天怎能少了燕菜果冻的甜品解解暑，继续将紫薯用到底做了个彩色紫薯水果燕菜果冻。
紫薯水果燕菜果冻 Purple Sweet Potato Fruit Jelly
{紫薯泥 Purple Sweet Potato Paste}
紫薯泥200克 Purple sweet potato paste 200g
椰浆100克 Coconut milk 100g
第一层 1st Layer
紫薯泥 Purple sweet potato paste
椰浆150毫升 Coconut milk 150ml
细砂糖20克 Caster sugar 20g
即溶果冻粉½ 茶匙 Jelly powder ½ tsp
燕菜粉2 茶匙 Agar powder 2 tsp
*口感嫩滑细腻，请再加50克清水。Please add additional 50ml of water if prefer smoother texture.
第二层 2nd Layer
紫薯水350毫升 Purple sweet potato water 350ml
细砂糖30克 Caster sugar 30g
即溶果冻粉½ 茶匙 Jelly powder ½ tsp
燕菜粉2 茶匙 Agar powder 2 tsp
第三层 3rd Layer
清水300毫升 Water 300ml
细砂糖10克 Caster sugar 10g
即溶果冻粉1/4 茶匙 Jelly powder 1/4 tsp
燕菜粉1 茶匙 Agar powder 1 tsp
*细砂糖喜甜的，请自行再加20-30克。Please add extra 20-30g of caster sugar if prefer sweet jelly.
{其它材料Other Ingredients}
大黑子适量 Some basil seeds
水果适量 Some fruits of your choice
{做法Directions}
1. 大黑子用热水泡发5分钟。 水果洗净切小块状备用。Basil seeds soaked in hot water for 5 mins. Fruits clean and cut into desire sizes, set aside.
2. 紫薯洗净切块蒸熟压成泥状，放入搅拌器加椰浆搅成糊状待用，搅拌器的紫薯泥渣加清水350毫升拌成紫薯水（第二层的浅紫色）。Clean and cut purple sweet potatoes into small pieces, steamed for 25 mins and mashed it, put in blender to blend with coconut milk until smooth texture. Remove from blender and set aside. Add 350ml water in blender to make purple sweet potatoes water ( to use as 2nd layer).
3. 第一层：紫薯细泥再加椰浆150毫升拌均后，加入细砂糖20克+即溶果冻粉½茶匙+ 燕菜粉2茶匙再次拌均匀，开炉火煮至浓稠即可，过程中请不断搅拌均匀（喜欢口感嫩滑细腻，请自行加清水50毫升）。1st layer: Purple sweet potatoes paste + 150ml of coconut milk to mix well, only add in caster sugar 20g+jelly powder ½ tsp+agar powder 2 tsp to mix well again, then only on the heat to cook the mixture until thicken, stirring few times while cooking in progress (love more smooth texture, please add extra 50 ml of water).
4. 浓稠后关火放入预备好的模具中，吹风至表面干爽或冷藏大约15分钟才倒入第二层。Once thicken, off heat and pour into molds that well prepared, let cool in room temperature or refrigerator for about 15mins before pour in 2nd layer.
5. 第二层： 紫薯水350毫+细砂糖30克+即溶果冻粉½茶匙+燕菜粉2茶匙拌均匀后，开炉火煮至沸腾，煮沸后熄火泡冷水降温，倒入模具中，有小泡泡可以用筷子或小汤匙拿走它。2nd layer: Purple sweet potatoes water 350ml+caster sugar30g+jelly powder ½ tsp+agar powder 2 tsp to mix well, turn on the heat and bring it to a boil, once boiling, remove from heat and soak in cold water only put the mixture in the molds, pop/remove the bubbles through chopsticks or spoon.
6. 第二层表面干爽后，把切好的水果放入摆好， 然后再加上泡好的大黑子。When the 2nd layer slightly set (no liquid), place the well-cut fruits on top, follow by add on some basil seeds.
7. 第三层： 清水300毫+细砂糖10克+即溶果冻粉1/4茶匙+燕菜粉1茶匙拌均匀后，开炉火煮至沸腾，煮沸后熄火泡冷水降温，慢慢地倒入铺满水果和大黑子的模具中。3rd layer: Water 300ml+caster sugar 10g+jelly powder1/4 tsp+agar powder 1 tsp to mix well, only on the heat and bring to a boil, off heat and soak in cold water, pour the liquid slowly to prevent mess up the fruits or basil seeds.
8. 放入冰箱冷藏至少3小时以上即可享用。 Keep in the fridge for at least 3 hours or until the jelly has set completely.
