Recipe: Red bean sand hurricane cake (2 eggs 6 inches)

Home Cooking Recipe: Red bean sand hurricane cake (2 eggs 6 inches)

Notes:

I really liked the bean paste. I didn’t expect it to match the hurricane. I could eat all the other hurricanes in one breath. I didn’t like it.

Ingredients:

Steps:

  1. Refrigerated eggs. The egg white and the protein are separated, and the protein-filled pot is free of oil and water.

  2. Mix the egg yolk with fine sugar and mix well. You can put the pot in hot water to melt the sugar. Don't put the water temperature too high. Don't let it go too long to avoid the egg yolk being cooked.

  3. Stir with water for 30 seconds, and add sunflower oil for 30 seconds. Allow the egg yolk paste to fully emulsify.

  4. Stir in low-powder until no powder and no granules, then add red bean paste and mix well. The egg yolk paste is ready.

  5. The oven is preheated to 200 degrees. The protein was added to the fine sugar in three times and distributed to 8 for distribution.

  6. Dig one-third of the meringue into the pot of the egg yolk paste, mix and mix the two to make the two evenly mixed, then pour the mixed egg yolk paste back into the remaining meringue, and mix again with the cutting and mixing techniques.

  7. Pour into the mold and gently smooth. You can enter the oven with a few vibrations. The middle and lower layers are 180 degrees and 30 minutes.

  8. The mold was dropped vertically from a height of 30 cm. The buckle is cool. Release the mold after thorough cooling.

Tips:

I bought the red bean paste. Recommend yourself to red bean paste, so that there will be red bean particles better. But you need to adjust the amount of sugar. Because the purchase itself has a sweet taste.


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