Matcha red bean Cupcake

Matcha red bean Cupcake

Introduction:

"I cooked red beans last night, and today I want to make this Cupcake as a gift to help me eliminate red beans. Matcha with red beans is delicious."

Production steps:

Step 1: separate the eggs first, divide the yolk and white into each basin

Step 2: add corn oil and milk into the yolk bowl and stir well

Step 3: then sift in the low gluten flour, put the Matcha powder into the egg yolk paste and mix evenly

Step 4: add a few drops of lemon juice into the egg white bowl to beat

Step 5: add the white granulated sugar into the egg white three times

Step 6: whisk the egg white well, take one third of it into the egg yolk paste and mix well

Step 7: pour the egg yolk paste into the albumen cream basin and mix well

Step 8: This is the cake paste mixed with egg yolk and protein cream

Step 9: here are my red beans

Step 10: pour the cake paste a little into the paper cup, then a spoonful of red beans, and then pour the cake paste to 9 minutes full

Step 11: pour the cake paste and red beans into the paper cup in turn, and then sprinkle red beans on the surface

Step 12: put the cake into the preheated oven, heat 170 ℃ and bake for 40 minutes. My paper cup is big

Step 13: Cupcake out

Materials required:

Eggs: 5

Pure milk: 40g

Sugar: 70g

Corn oil: 40g

Matcha powder: 8g

Low gluten flour: 80g

Cooked red beans: 10 teaspoons

Lemon juice: 1 teaspoon

Note: I will put the red beans into the water one night in advance, and the next day the pressure cooker will be crispy for a few minutes

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor