Materials:
Cake shell material:
2 eggs, 20g fine sugar, distiller's grains 10g, milk 180g, low-gluten flour 180g, 3g baking powder, a little vanilla extract and 30g cream.
Red bean stuffing material:
600g of red beans, 400g of fine sugar, 1/4 teaspoons of salt.
Cream filling material:
500cc milk, fine sugar 120g, 2 eggs, 30g low-gluten flour, 30g corn flour, 40g cream and a little vanilla extract.
Exercise:
1. Mix eggs, fine sugar, candied fruit and milk evenly.
* Taste can make the baked crust beautiful in color and increase crispness.
2. Mix the low-gluten flour and baking powder, and add them to the material in step 1 after sieving.
3. Continue to add vanilla extract and stir well.
4. After the cream is melted, add it to the materials in the third step and stir well. Refrigerate and relax for 20 minutes.
5. Wash red beans, add water to boil and drain.
6. Put the red beans in step 5 into the inner pot of the rice cooker, add water to the red bean cover, put 1 glass of water in the outer pot until the switch is switched off, and put 1 glass of water in the outer pot to cook again.
7. Take out the inner pot in step 6, add sugar and mix well, and put it on the stove to heat and evaporate water.
8. Season with salt and let it cool.
9. Boil the milk for later use.
10. Mix fine sugar, eggs, low-gluten flour and corn flour.
1 1. Mix the materials from step 9 and step 10, and then cook until thick.
12. Add cream and vanilla extract to the pot in step 1 1, mix well and refrigerate for later use.
13. Heat the red bean cake mold on a gas stove, pour in the cake crust material from step 4, and stir with a stick.
* Stirring the skin with a stick is an important and complete action of sticking the red bean cake up and down, which can make the skin completely fit the mold.
14. Add the red bean stuffing in step 8 or the cream stuffing in step 12 according to personal taste.
15. After the foreskin becomes brittle, the combination completes the dish.
Cream filling
Ingredients: warm milk 1 3/4 cup, 3 egg yolks, sugar12 cup, salt14 tsp, 50 g low-gluten flour, a little vanilla extract and 4 tsps salt-free cream.
First, mix the egg yolk and half the sugar in 2 tablespoons of milk, then sift the flour and gently mix it in. Add the salt and the remaining sugar into the milk, then slowly rush into the batter, stir well with an eggbeater at the same time, then move to the fire and cook slowly until it is thick. Always keep stirring to avoid burning. When the original thin milk paste thickens, continue to stir and heat until the cream filling thickens and the surface is bright and shiny. At this time, you can turn off the fire and add the cream while it is hot. When it cools a little, add vanilla extract. Remember to cover the surface tightly with plastic film. If you like something stronger, you can heat it for a long time, but be careful not to overcook it and burn it!
Red bean stuffing
Ingredients: 450g red beans, 225g fine sugar, 50g maltose, a little salt, 40g cream,10c.c. 。
First, wash and soak the red beans for half a day (about 3 ~ 4 hours), then put them in a pot and cook them until they are cooked and soft. Mash the cooked red beans with a conditioning machine, then add sugar, maltose and salt, and cook over medium heat, stirring constantly in the middle until thick. At this time, add cream twice and stir evenly, and also add cold boiled water twice to continue heating and stirring into a paste.
Then take it out of the fire. This is delicious red bean paste. If you like to eat with red bean granules, cook a small pot of red beans and mix them with the prepared red bean paste.
-I've been typing for a long time, and I hope to adopt it-