Matcha red bean Cupcake
Introduction:
"I cooked red beans last night, and today I want to make this Cupcake as a gift to help me eliminate red beans. Matcha with red beans is delicious."
Production steps:
Step 1: separate the eggs first, divide the yolk and white into each basin
Step 2: add corn oil and milk into the yolk bowl and stir well
Step 3: then sift in the low gluten flour, put the Matcha powder into the egg yolk paste and mix evenly
Step 4: add a few drops of lemon juice into the egg white bowl to beat
Step 5: add the white granulated sugar into the egg white three times
Step 6: whisk the egg white well, take one third of it into the egg yolk paste and mix well
Step 7: pour the egg yolk paste into the albumen cream basin and mix well
Step 8: This is the cake paste mixed with egg yolk and protein cream
Step 9: here are my red beans
Step 10: pour the cake paste a little into the paper cup, then a spoonful of red beans, and then pour the cake paste to 9 minutes full
Step 11: pour the cake paste and red beans into the paper cup in turn, and then sprinkle red beans on the surface
Step 12: put the cake into the preheated oven, heat 170 ℃ and bake for 40 minutes. My paper cup is big
Step 13: Cupcake out
Materials required:
Eggs: 5
Pure milk: 40g
Sugar: 70g
Corn oil: 40g
Matcha powder: 8g
Low gluten flour: 80g
Cooked red beans: 10 teaspoons
Lemon juice: 1 teaspoon
Note: I will put the red beans into the water one night in advance, and the next day the pressure cooker will be crispy for a few minutes
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: milk flavor
Chinese PinYin : Mo Cha Hong Dou Zhi Bei Dan Gao
Matcha red bean Cupcake
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