Bean cake
By VicentaLakin
I don't know what it's called. It's just for the sake of the protein left over for dessert. The milk was replaced with soy milk, without yolk, and the taste was stronger than thiphon, but it was refreshing and colored. There's too much soft cake to be surprised. Improved version of angel cake。
Recipe Recommendations
- low-gluten flour 100g
- corn starch 20g
- protein 250g
- soybean milk 60g
- salad oil 85g
- white granulated sugar 60g
- blueberry jam appropriate amount
- sweetening
- roast
- half an hour
- ordinary
Steps for Bean cake
1
The soybean is mixed with the salad oil。
2
It is also a sifted, low-banded flour and corn starch mix。
3
The proteins were added three times to the dry hair bubble。
4
Take a small amount of protein cream into the paste and cut it evenly。
5
The pasta is evenly mixed with the protein cream in three more cuts。
6
We're going to put a nice piece of paste in the baker with a good oilpaper, wipe the surface and blow out the bubble. About 160 degrees and 18 minutes in a preheated oven。
7
Get out cold。
8
Slice the blueberry jam。
9
DoneBean cake Make Tips
The face is dryer, and a small number of times mixed with protein cream is less easy to melt. It can be replaced with any jam or soy sauce you like。