Honey bean Angel Cake(mi dou tian shi dan gao )

Honey bean Angel Cake

Introduction:

"We have to find a way to get rid of the remaining protein in the egg tart. See Meng teacher's honey bean angel, suddenly have an idea. Meng teacher that hollow mold baked beans Angel attractive incomparable, can't help but want to use the angel mold was thrown into the cold palace. However, a closer look at the size specification shows that Mr. Meng's angel is small and lovely, while his mold is huge. That's all. I'll use a regular 6-inch round mold. Lost the aura, only after cutting can we see his pure white angel heart It's called angels in the world. Less sugar, because the beans are very sweet. I almost wanted to omit the lemon peel, but later I thought, maybe the fragrance of lemon can remove the sweet and greasy of honey beans. Later, it turned out that lemon peel was necessary... "

Production steps:

Step 1: Materials

Step 2: mix sugar, salt and Tata powder

Step 3: beat the protein to the thick foam, add sugar in three times and beat

Step 4: send to pull out the small hook

Step 5: add lemon peel,

Step 6: sift in the low gluten flour and mix well with the egg beater

Step 7: add honey beans and mix well

Step 8: pour into the mold and smooth the surface

Step 9: put in the oven, middle and lower layer, 185 degrees, bake for about 25 minutes

Step 10: the surface is golden, and it's out of the oven

Step 11: demould after cooling

Step 12: cut into pieces

Materials required:

Fine granulated sugar: 36g

Salt: 1 / 8 teaspoon

Tata powder: 1 / 4 teaspoon

Protein: 100g

Lemon peel: 1 / 2 teaspoon

Low gluten powder: 40g

Honey red beans: 65g

Note: angel cake is more resilient, not easy to retract, no need to flip cooling. Angel cake is not easy to break, when demoulding can be directly pulled by hand.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mi Dou Tian Shi Dan Gao