[red bean cream sandwich cake]

[red bean cream sandwich cake]

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: two oil-free and water-free pots, separate the yolk from the egg white.

Step 3: mix egg yolk with sugar, then add salad oil and milk. Sift in the flour until it's saltless. Beat in the egg yolk with a spatula.

Step 4: beat egg white with vinegar into thick foam, add sugar three times to beat until hard foam, lift the beater and have a small triangle shape.

Step 5: add one third of the protein to the egg yolk and gently stir up and down with a scraper.

Step 6: pour the egg yolk paste back into the protein, turn it up and down with a scraper and mix it evenly, so that the egg yolk and protein can be fully mixed.

Step 7: after the oven is preheated, spread the oil paper on the baking plate, pour in the egg paste, spread evenly, shake the bubbles with force, and put the fire at 180 degrees for 25 minutes.

Step 8: Cream with sugar and ice water until streaked.

Step 9: after baking, tear off the oil paper and let it cool.

Step 10: cream and sprinkle with red beans.

Step 11: after cutting into cubes, take one cake and cover it with another, then you can eat it.

Materials required:

Eggs: 4

Milk: 110g

Low gluten flour: 100g

Salad oil: 40g

Cream: 100g

Sugar: (20g cream)

Red beans: 20g (cooked)

Salt: 1g

Baking powder: 1g

Vinegar: a few drops

Note: 1, egg yolk middle flour do not over stir, in order to avoid gluten. 2. White sugar should be added three times to beat the protein. 3. Light cream should be whipped with sugar. If it's vegetable cream, it doesn't need sugar.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor