Green bean qi feng
By RubyKihn
Now that the weather is hot, those cakes such as cream, chocolate, and cheese are no longer suitable for our taste. But the cake flour at home is a little trendy. If I don't eliminate it, I'm afraid it will go bad. I bought it on average 5 yuan a kilogram and cost 10 yuan per kilogram. It's a pity to throw away the real tofu into meat! So I still had to think about making a cake, so the light and oily Qi Feng came into my sight again. I'm tired of eating the original flavor, yogurt, and vanilla, and I want to have something different today. While I was thinking about it, I took out a small packet of mung bean powder from the last time I made mung bean cakes from the cabinet. I thought this was good. Eating mung beans in summer can also clear heat and detoxify the heat, so I made it!
Recipe Recommendations
- low-gluten flour 50 grams
- powdered sugar 70 grams
- egg yolk of 3
- protein of 3
- milk 50ML
- salad oil 20ML
- lemon appropriate amount
Steps for Green bean qi feng
1
Mix the low-gluten flour and mung bean flour and sieve.
2
Pour egg yolks into an egg beating bowl, add 30 grams of powdered sugar, and stir until slightly white.
3
Add milk in three times and beat well.
4
Add the salad oil in two times and beat well with an electric egg beater. Be sure to beat well before adding the second oil to prevent separation of the oil and water.
5
Add the sifted low flour and mung bean flour in two times, and beat with an electric egg beater at low speed to form a uniform batter.
6
Take another basin, pour in the egg white, squeeze in 3 to 5 drops of lemon juice, use an electric egg beater, beat the rough foam at low speed, add 40 grams of powdered sugar in three times, beat until it is hard and frothy. Pay attention to the egg beater. Be sure to be clean and no impurities such as water, oil or egg yolks, otherwise the egg white will not be easy to beat.
7
Add 1/3 of the beaten egg white into the batter bowl, use a rubber spatula to stir evenly in an irregular direction, then pour all back into the egg white bowl, mix well in the same way to form a uniform batter. Pay attention to the mixing technique. Important, try not to circle, which will easily defoam the egg white, so that the baked cake will not be fluffy.
8
Brush the mold with oil and powder.
9
Pour the stirred batter into the mold, gently make a few moves to drain out the bubbles in the batter.
10
Preheat the oven to 170 degrees C, heat it up and down, place it in the middle and lower layers of the oven, and bake for about 30 minutes. Remove the upside as soon as possible after baking, cool and remove the mold.