Chinese Food
Barley RUOYE (Matcha) honey bean Cupcake
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Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk in an oil-free containe
Step2:Add 20g milk and 15g corn oil to the yol
Step3:Then mix wel
Step4:Add 6G barley leaf powder. Stir well and set aside. If there is no barley leaf powder, tea powder can be used instea
Step5:Add 50g white sugar to the egg whit
Step6:Egg whit
Step7:Pour the liquid in step 4 into the egg whit
Step8:Mix evenl
Step9:Sift in 84 grams of low powder (I'm lazy and didn't sift. It doesn't seem to have any effect
Step10:Mix evenl
Step11:Put it in a paper cup. It's four to five ful
Step12:Sprinkle some honey bean
Step13:Add in the cake liquid till it's full. Sprinkle some honey beans on the surfac
Step14:Heat up and down 150 degrees. Bake for 30 minutes
Step15:The amount of sugar can be adjusted according to your tast
Cooking tips:I'm afraid of defoaming, so the peas are put into the glass. If you are good at it, you can add cake liquid directly. It's also more even. You can make 7-8 small paper cups for this recipe. In addition, do not take it out of the oven immediately after the test to prevent the cake from shrinking. I wait until the oven cools to almost normal temperature before I take out the cake. There is basically no skill in retracting or cooking.
