Today, I went to Qi Feng. The first work of the newly purchased hollow Qi Feng model is worth commemorating.
Matcha and red beans are also a classic combination in baking, and many Japanese snacks are also commonly used. The combination of these two raw materials makes the color of the finished product more prominent, and the combination of the two colors is still relatively soft visually.
Matcha Red Bean Qi Feng
Recipe Recommendations
- egg yolk of 5
- low-gluten flour 130 grams
- vegetable oil 80ML
- protein of 7
- fine sugar 90 grams
- water 95ML
- matcha powder 15 grams
- cream of tartar small amount
- honey red bean 50 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Matcha Red Bean Qi Feng
1
Weigh out all the raw materials.
2
Add honey red beans to flour and mix well. Sift off excess flour with a powder sieve.
3
Add the egg yolks to the fine granulated sugar and stir until saccharified.
4
Pour in vegetable oil.
5
Stir the oil and egg yolk paste well.
6
Sift the two powders into the egg yolk paste.
7
Use a leather spatula to stir the batter evenly.
8
Add a small amount of tartar powder to the egg white, add 1/3 of the sugar and beat until fish eye shape.
9
Add 1/3 of the sugar and beat until wet and frothy, forming a cocktail shape.
10
Add the last 1/3 of the sugar and beat until the egg white is lifted into a short pointed shape.
11
Take one-third of the egg white and mix it with matcha egg yolk paste.
12
Then stir the remaining egg white and matcha egg yolk paste with a spatula until evenly.
13
Add the honey red beans and stir slightly. Don't stir too much. The honey red beans will sink naturally.
14
Pour the cake paste into a hollow mold.
15
Preheat the oven at 170 for 10 minutes, put in the cake mold, and bake at 170 degrees for 40 minutes.