Honey bean chiffon cake
Overview
Honey beans are boiled red beans, mixed with sugar and then refrigerated for consumption. They are usually added to desserts, such as stewed milk and sago to add flavor. I often make my own red bean filling, and leave a few dozen grams of cooked red beans to make honey beans. If you only make honey beans, you don’t need to cook the red beans so badly in a pressure cooker, you can just cook them in a pot. Add honey beans to the cake, and the soft cake body is paired with the slightly soft and glutinous red beans. It has a dual taste and flavor, which is very delicious.
Tags
Ingredients
Steps
-
Dissolve the milk powder in warm water, let it cool, add corn oil, stir evenly and emulsify well
-
Sift the flour that has been sifted once into it
-
Mix until dry powder disappears, pour egg yolk into
-
Stir into a fine egg yolk paste
-
Add the sugar to the egg whites in three batches and beat with an electric mixer until the meringue becomes dry and frothy. Put 1/3 of the whipped meringue into the egg yolk batter, and stir evenly from the bottom up
-
Pour the mixed cake batter back into the meringue
-
Use the same technique to mix evenly, do not stir in circles. Pour in the flour-coated honey beans and stir twice to combine
-
Place the cake batter 20CM away from the 6-inch live-bottom non-stick mold, and slowly pour the cake batter into it. Shake it on the table a few times to knock out the air bubbles inside
-
Place in the middle and lower racks of an oven that has been preheated to 120 degrees for upper heat and 140 degrees for lower heat, and bake for about 50 minutes (each oven has different temperaments, the temperatures are for reference only). After baking is finished, take out the cake, place it on the table immediately to release the heat, invert it upside down to cool down and then unmold it
