Red bean Angel Cake(hong dou tian shi dan gao )

Red bean Angel Cake

Introduction:

"The protein left over from making ice cream was tangled between eating it directly and making snacks, and finally decided to use it for making snacks. Let's have a red bean angel cake. Isn't there any crisp but not rotten red beans. Red bean angel, not honey red bean. Mr. Meng's recipe seems to be a little sweet. Adding red beans without any flavor will dilute the sweet taste, right? Angel cake mold is not want to use, with a cheese cake mold to replace, although a bit larger

Production steps:

Step 1: Materials

Step 2: pour salt, sugar and Tata powder together and mix well

Step 3: beat the protein with the beater until it is thick and add one-third sugar

The fourth step: beat until the bubble is fine, add sugar for the second time.

The fifth step: Foam thick and thick, add the remaining sugar.

Step 6: finally beat until the small hook can be pulled out

Step 7: sift in the low gluten powder

Step 8: mix evenly

Step 9: add red beans

Step 10: mix well

Step 11: pour into the mold and smooth the surface,

Step 12: put in the middle layer of oven, heat 170 degrees, heat 180 degrees, bake for about 25 minutes

Step 13: the surface is golden, and it's out of the oven

Step 14: after cooling, demould

Materials required:

Fine granulated sugar: 38g

Protein: 75g

Low gluten powder: 30g

Boiled red beans: 80g

Salt: a little

Tata powder: 3 / 16 TSP

Note: when the mold is demoulded without oil, gently push the cake edge away from the mold by hand, and it can be easily pulled out. It can't be controlled separately. It can be roasted at 1180-185 degrees

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Dou Tian Shi Dan Gao