Matcha red beans
Ingredients: milk,whipped cream,salad oil,powdered sugar,egg,matcha powder,low-gluten flour
Recipe Recommendations
- egg of 4
- low-gluten flour 65g
- matcha powder 10g
- powdered sugar 60g
- salad oil 50g
- milk 70g
- whipped cream 50g
- sweetening
- roast
- three-quarters of an hour
- ordinary
Steps for Matcha red beans
1
Add 40g of powdered sugar into the egg white in three times and stir until hard and frothy.
2
Add 10g of powdered sugar to the egg yolks and beat until the color is white, swollen and sticky.
3
Add the salad oil into the egg yolk paste in portions and stir well. Add the milk once and stir.
4
Mix matcha powder and low-gluten flour and sieve.
5
Pour the sifted matcha powder and low-gluten flour into the egg yolk paste and stir well.
6
Add the egg white into the matcha egg yolk paste in three times and stir well (stir up and down, do not stir in circles to avoid defoaming).
7
Pour the batter into a baking sheet covered with oil paper and place in the second layer of the oven at 170° for 15 minutes.
8
20g of fresh cream and sugar, beat to nine, spread until spread onto the cooled cake slices, add appropriate amount of honey red beans.
9
Roll up the cake slices with oil paper, place them in the refrigerator for 30 minutes, and slice them.