Tea cake with black bean sauce recipe

Tea cake with black bean sauce

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My mother makes bean bags. She cooks a big pot of red beans. There are nearly half of them left. I'm also drunk... I want to use up the red bean paste quickly. It's just time to bake a Matcha cake. Use the bean paste instead of cream. Who says that the red and green can't match~

Cooking ingredients

Cooking Steps

Step1:Dice cranberries and raisins.

Step2:Evenly wrap a layer of flour for use.

Step3:Beat egg yolk into a bowl. Add corn oil and vanilla extract. A little water.

Step4:Mix well.

Step5:Sift in low gluten flour, cornstarch and Matcha powder.

Step6:Mix well.

Step7:Add a little white vinegar to the egg white.

Step8:Beat until blistered. Add sugar for the first time.

Step9:Continue to beat. Put sugar in several times. Turn to medium speed at high speed when it is close to wet foaming.

Step10:Send to wet foaming.

Step11:Take one third of the forehead protein and put it into the Matcha paste.

Step12:Mix well.

Step13:Pour the Matcha into the remaining protein.

Step14:Mix well.

Step15:Take the cake mould of six consecutive moulds. Put a layer of cake paste on the bottom. Sprinkle the dried fruit.

Step16:Then pour in the cake paste until it is 8 points full. Sprinkle some dried fruit on the surface. Pour the rest of the batter into the 7-inch mold.