Honey Red Bean Qi Feng Cake Roll

By VicentaLakin

Honey Red Bean Qi Feng Cake Roll

Recipe Recommendations

  • Qi Feng cake body material: egg yolk of 4
  • sugar 60 grams
  • protein of 4
  • low-gluten flour 80 grams
  • corn oil 40 grams
  • milk 40 grams
  • honey red bean 80 grams
  • Simple cream material: unsalted butter 80 grams
  • powdered sugar 20 grams
  • fresh milk 40 grams

Steps for Honey Red Bean Qi Feng Cake Roll

  • Make Honey Red Bean Qi Feng Cake Roll step 0
    1
    Place oil paper on the baking plate and set aside. Remove the eggs from the refrigerator and warm them. Separate the egg yolks and egg whites. Make sure the egg whites are free of oil and water.
  • Make Honey Red Bean Qi Feng Cake Roll step 1
    2
    Add 20 grams of sugar to the egg yolks and mix well with a straight egg beater until the sugar melts
  • Make Honey Red Bean Qi Feng Cake Roll step 2
    3
    Mix salad oil and milk and stir well, add into egg yolk paste in portions, and stir well
  • Make Honey Red Bean Qi Feng Cake Roll step 3
    4
    Sift the low-gluten flour and add it, and use a straight egg beater to mix irregularly to form a yolk paste (do not stir too much to avoid the batter becoming gluten
  • Make Honey Red Bean Qi Feng Cake Roll step 4
    5
    Beat egg whites until rough, add 30 grams of sugar
  • Make Honey Red Bean Qi Feng Cake Roll step 5
    6
    Beat egg whites until lines appear, and add the remaining 30 grams of sugar
  • Make Honey Red Bean Qi Feng Cake Roll step 6
    7
    Continue beating until it is close to hard foaming. Whisk the egg whites and start preheating the oven.
  • Make Honey Red Bean Qi Feng Cake Roll step 7
    8
    Add one-third of the meringue to the egg yolk paste and stir well with a spatula
  • Make Honey Red Bean Qi Feng Cake Roll step 8
    9
    Mix the remaining two-thirds of the meringue with Step 8
  • Make Honey Red Bean Qi Feng Cake Roll step 9
    10
    Add honey red beans and stir well with a spatula
  • Make Honey Red Bean Qi Feng Cake Roll step 10
    11
    Pour the egg batter into a baking sheet and smooth the surface with a spatula
  • Make Honey Red Bean Qi Feng Cake Roll step 11
    12
    Put it into the middle layer of the oven, heat it to 190℃, lower it to 170 ℃, bake for about 15 minutes, take it out, tear the oil paper on the four sides, and let it cool (you can also not invert it)
  • Make Honey Red Bean Qi Feng Cake Roll step 12
    13
    Spread the simple cream evenly on the cooled cake slices with a spatula
  • Make Honey Red Bean Qi Feng Cake Roll step 13
    14
    Roll up and refrigerate for 30 minutes until set.
  • Make Honey Red Bean Qi Feng Cake Roll step 14
    15
    Remove the oil paper and slice it into slices
  • Make Honey Red Bean Qi Feng Cake Roll step 15
    16
    How to make simple cream cream: 1 soften the butter at room temperature, add powdered sugar and mix, first use a spatula or a manual egg beater to mix well until the powdered sugar is integrated into the butter. Fresh milk is warmed at room temperature.
  • Make Honey Red Bean Qi Feng Cake Roll step 16
    17
    2 Beat the butter with an egg beater.
  • Make Honey Red Bean Qi Feng Cake Roll step 17
    18
    3 Add the warmed fresh milk into the whipped cream paste in small amounts and multiple times, and beat until it is smooth and meticulous to form a simple cream

    • Honey Red Bean Qi Feng Cake Roll Make Tips

    1 Commercially sold honey red beans are generally packed tightly. In order to avoid piling up in a certain place when using, they should be fully dispersed before adding to the egg paste.

    2 The recipe comes from "Teacher Meng's Cake Roll". The original recipe is 100 grams of honey red beans, depending on your personal habits. I reduced the amount a little so that I would make red bean buns and ice cream in the future.

    3 If it is an oven without independent temperature control by upper and lower pipes, adjust the temperature to 180 degrees, put on and off the heat to the middle layer, and take about 15 minutes.

    Recipe Categories

    Recipe recommendation