material

Flour, honey, eggs, water

Ingredients: A (baking powder 45g, 1/4 teaspoons) butter 40g, sugar 35g, egg 1 piece, raisin 30g, rum 1/2 teaspoons.

working methods

① Mix the raw materials of A together and put them into a small sieve.

(2) The raisins are coarsely crushed and sprinkled with rum.

③ Put butter in an iron bowl, stir it into ice cream, add sugar and mix well.

(4) Stir the eggs, add them to (3) little by little, then add (1) and (2) in turn, and stir roughly.

⑤ Cut the tin foil into 20cm ⅹ 20cm, wrap ④ of 1/6 in the center of the tin foil, and make 6 sheets according to the main points.

⑥ Put it into a steamer and steam it for about 20 ~ 25 minutes from medium fire to high fire.

Tofu cake

When baking a cake, the oven temperature should not be overheated, otherwise it will affect the thickness of the cake after baking.

material

60g of soybean milk, 85g of salad oil, 0/00g of low-gluten flour/kloc-,20g of corn flour, 250g of protein, 90g of fine sugar and 200g of stuffing.

working methods

1. Mix soybean milk and salad oil well, add sieved low-gluten flour and corn flour and mix well until there are no particles.

2. Stir the egg whites and fine sugar with a blender at medium speed until they become shiny and dry.

3. Take 1/3 protein from method 2 and mix it with method 1, then add the remaining protein and mix it evenly with a scraper.

4. Take a clean baking tray, spread baking paper on it, pour it into Method 3, smooth it with a scraper, put it in the oven, heat it at190c/5850℃, lower it at 150℃, bake it at15 ~ 20min, and take it out to cool.

5. Cut the cake in half, put the red bean stuffing on the surface of one layer of cake, then stack the other layer of cake, cut it into a square with a length of 5 cm and a width of 4.5 cm, and brand the surface with a soldering iron.