Recipe: [5 minutes red bean milk cake] _ minimalist variety microwave cake

Home Cooking Recipe: [5 minutes red bean milk cake] _ minimalist variety microwave cake

Notes:

The refrigerator has not been returned for repair, and the bread machine and the oven have not been unpacked. I had to die from the microwave oven. Soaked red beans into a red bean paste, do not know how to eliminate, and can not be refrigerated, add some flour, milk powder stir up, no baking powder, think about using yeast should be healthier. After the fermentation, the microwave became a red bean milk cake. When the batter was mixed, it was difficult to eat it and it was dumped. I didn’t expect it to be taken out after 7 minutes and poked with a knife to check that the inside had solidified, and I cut it and tried it. Unexpectedly delicious! The red bean and milk are very rich in flavor and are completely natural. It takes a little longer to remove the fermentation, stirring the flour for 1 minute, and microwave for 7 minutes, which is really convenient. If you use the refrigerator to refrigerate and ferment, the batter can be stored for 1 week. If you want to eat it, you can use the basic batter and various sweet and salty sauces at any time. It is much more convenient than bread and steamed bread. Or do it at one time, and the finished product is frozen. Prepare to try the red dates and black sesame flavors next time. ......[My microwave oven is the smallest specification with a power of only 600w. The microwave time must be adjusted according to the power of the microwave oven. No matter how big the power is, it is best to use a small amount of time and observe the heating state for a short time. ! 】

Ingredients:

Steps:

  1. Home Cooking Recipe: All materials were stirred into the batter on the right, and the scraper was picked up with a large slug.

    All materials were stirred into the batter on the right, and the scraper was picked up with a large slug.

  2. Home Cooking Recipe: Covered heat-resistant glass or ceramic container (requires heat-resistant tableware, it is best not to use plastic products), then pour the oil into the batter and ferment it in the microwave oven until the batter volume is increased to 2 times;

    Covered heat-resistant glass or ceramic container (requires heat-resistant tableware, it is best not to use plastic products), then pour the oil into the batter and ferment it in the microwave oven until the batter volume is increased to 2 times;

  3. Home Cooking Recipe: High-fire microwave for about 8 minutes, take out the chopsticks or knives and insert the milk cake to check the internal maturity. If the non-adhesive batter on the chopsticks is mature.

    High-fire microwave for about 8 minutes, take out the chopsticks or knives and insert the milk cake to check the internal maturity. If the non-adhesive batter on the chopsticks is mature.

Tips:

1. The walls of the microwave container should be smeared to facilitate demoulding. In addition to the different power of the microwave oven, the microwave time should be adjusted according to the amount of batter and the size of the container. I used a 6-piece silicone cake to mold the refrigerated batter in just 3 minutes. If you use a large glass or ceramic bowl microwave for ~7 minutes, you can pause in the microwave after 3 minutes to see if the batter condition and then increase the microwave time; 2. Milk cake is hot and cold, it is suitable, after cutting, the cutting edge is compared It is very sturdy (the picture above is a small test, and it is hot and eager to smash it); 3. It can be refrigerated after fresh packaging (freezing and preservation, better preservation time), and microwave for 30 seconds to 1 when eating. Minutes. 4. It can be made into various sweet, salty, fragrant, spicy and so on by changing different sauces and fillings.


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