Honey bean cake

Honey bean cake

Introduction:

"I haven't made a cake for a long time. Since I had a big cake mold, I always used it to make cakes. It's also a matter of saving time. Today, my son said that he wanted a snack cake and called for a small cake. Ha ha, let's start making it."

Production steps:

Step 1: weigh all the ingredients

Step 2: separate the yolk from the white

Step 3: mix egg yolk with 20g sugar

Step 4: add corn oil in several times and mix well

Step 5: sift the low gluten flour and salt into the egg yolk

Step 6: cut and mix evenly from top to bottom

Step 7: add appropriate amount of honey red beans and mix well

Step 8: add a drop of white vinegar to the egg white and beat until dry

Step 9: scrape 1 / 3 protein into the egg yolk paste and mix well

Step 10: pour the egg yolk paste back into the protein, cut and mix evenly from top to bottom

Step 11: put the cake paste into the mold and shake out the bubbles

Step 12: preheat the oven 150 degrees in advance and bake for about 20 minutes

Materials required:

Low gluten powder: 120g

Eggs: 3

Corn oil: 40g

Sugar: 60g

White vinegar: 2 drops

Salt: right amount

Milk: moderate

Honey red beans: right amount

Precautions: 1. The container of egg white must be water-free and oil-free, otherwise the egg white is not easy to send. 2. When mixing the egg paste, cut and mix it from top to bottom, and remember to draw circles, otherwise it will be defoaming. 3. The cake paste should be poured into the mold to shake out bubbles, so that the baked cake will not have holes. 4. The oven time is determined by each family

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet