material
70g honey red beans, cream cheese 100g, 30ML yogurt, 20g sugar, egg 1 piece, 20g low flour.
working methods
1. Cream cheese softens at room temperature and is stirred with sugar and warm water until there are no particles.
Add eggs and yogurt.
3. Sieve the matcha powder and low powder.
4. Oil and powder the mold in advance and pour a small layer of cake paste.
5. Add honey red beans again (do it more than once, put it in quick freezing, it has not been completely thawed! )
6. Pour the remaining cake paste, water bath method, bottom layer, 170g, 40 minutes.
Red bean cheese matcha mousse cake
Recipe introduction
The recipe comes from delicious DIY, and the proportion of each part has changed. When I finished eating and put it in the refrigerator, my aunt knocked it off. On the left rear, I have to think of something to decorate it. This seaweed was found in Huang Yulang's book "Five-Star Cake Dessert". After putting it on, my mother laughed wildly. Is it that funny? This is not very satisfactory. It's cold, mousse solidifies quickly, but his hands are not fast enough. It was too thick when poured into the mold, and the edges were full of bubbles. Gold foil was sprinkled on it, and many of them were eaten by the camera. It's not obvious in the picture. No wonder this girl wears heavy makeup in front of the camera.
material
22g butter, 22g sugar powder, 2g matcha powder, 20g low gluten powder, protein 14g.
working methods
1. First, mix sugar and oil well, add matcha powder, low flour and egg white and mix well to form a thick batter.
2. Wrap the flower bag and extrude it, 170 degrees for several minutes.
Marble matcha honey bean cake
material
High gluten flour 1 10g, 5 tsps of matcha powder, 3 tsps of honey red beans 120g, 0/5g of corn flour 1/4 tsp of baking powder, 60g of salad oil, 60g of milk, 30g of honey, 3 tsps of water and 200g of protein.
working methods
1. Making: (18x 18cm Yin Bei Fang Mo) Mix high-gluten flour, corn flour and baking powder. Mix salad oil, milk and honey. Pour the matcha powder into a bowl, add water and stir well.
2. Put the egg whites in an egg beater and beat until coarse. Add fine sugar three times until obvious lines appear, and finally distribute them into small hooks.
3. Sift12 high-gluten flour mixture into the beaten egg white, add12 salad oil mixture, and stir evenly with a rubber scraper.
4. Add the remaining mixture of high-gluten flour and salad oil and continue to stir evenly.
5. Add the stirred protein mixture 1/3 into the matcha paste.
6. Mix well and set aside
7. Add honey red beans to the remaining batter and mix well.
8. Add matcha paste.
9. Stir gently, it looks like marble.
10. Pour into the model. I use Yin Bei's movable bottom model, which is very convenient.
1 1. Smooth the surface and shake off bubbles.
12. Put it into the oven preheated to 180 degrees, and the middle layer will take about 30 minutes. Immediately after taking out, turn upside down, cool and cut into pieces for eating.
Matcha honey bean pound cake
material
Anjia salt-free butter 200g, low powder 180g, matcha powder 10g, right amount of homemade honey red beans, sugar powder 200g, 4 eggs and baking powder 6g without aluminum.
working methods
1. Butter softens at room temperature.
Add powdered sugar and send it away
3. Add the eggs several times and send them away.
4. Sift in low flour, baking powder and matcha powder and mix well.
Add honey and red beans
blend evenly
7. Into the mold, the middle and lower floors, 180 degrees 10 minutes later, cut with a knife and turn to 160 degrees fire 180 degrees for 30 minutes.