Red bean shortcake with whipped cream, raw materials: low-gluten flour 100g, salt-free whipped cream 15g, 30 pieces of white sugar, 0.5g of salt, 25g of egg liquid (about half of raw eggs), 2 spoonfuls of pure honey, probiotic milk powder 10g, and red bean paste10g. Practice: Pour the light cream into a basin, make it into a day cream shape with electric egg beater, then add white sugar, salt and egg liquid and mix well. Then add pure honey and stir well again. Wheat flour and probiotic milk powder added with sieve powder.
Use scraper to mix into batter by extrusion (it is not necessary to mix too much to prevent gluten of wheat flour from harming taste). After grinding into batter, wrap it in a fresh-keeping bag and put it in the freezer for 30min. (When it is light, if it feels sticky, you can add some low-gluten powder after sieving). After 30 minutes, remove the batter and put the dough on the control panel, and divide it in two. Sprinkle some wheat flour moderately during the period to prevent sticking. The control panel is covered with a layer of plastic film, and the cut bread is placed in a fresh-keeping bag and rolled into a rectangular shape of 30cm*8cm with a rolling pin.
Put the red bean paste vertically in the middle of the rolled dough. With the help of fresh-keeping bags, roll the rolled dough tightly along the length, wrap it in red bean paste, and then put it in the refrigerator for about 30 minutes to make it hard. After freezing, cut into sections with uniform size with a cutter, brush with a layer of egg liquid, and add sesame or black sesame powder. In a small oven, then put it in an electric oven, heat it up and down 160℃, middle and high floors, 15- 18min, and bake it until it is golden.