Ingredients

Main Ingredients

Red Bean Paste

500g

Low Gluten Flour

60g

Corn Starch

30g

Matcha Tea Powder

7g

Eggs

3

Sides

Sugar

40g

Corn Oil

20ml

Vanilla Extract

1g

White Vinegar

3g

Cranberry

5g

Raisin

5g

Steps

1. Dice the cranberries and raisins.

2. Coat evenly with flour and set aside.

3. Beat egg yolks in a bowl, add corn oil and vanilla extract, a little water.

4. Mix well.

5. Sift in the low gluten flour, cornstarch and matcha powder.

6. Mix well.

7. Add a little white vinegar to the egg whites.

8. Beat until coarse peaks form and add sugar for the first time.

9. Continue to beat, put in sugar in batches, close to the wet foam when high speed to medium speed.

10. Whip to wet peaks.

11. Take one-third of the amount of egg white into the matcha paste.

12. Fold in the egg whites.

13. Pour the matcha into the remaining egg whites.

14. Toss to combine.

15. Take a six-link cake mold, put a layer of cake batter on the bottom, and sprinkle in dried fruit particles.

16. Pour the cake batter into the mold until it is 8 minutes full, and sprinkle some dried fruit on the top. Pour the remaining cake batter into a 7-inch cake mold.

17. Preheat the oven to 150 degrees Celsius for 35~40 minutes.

18. Cool the cake and unmold it, then cut it in the center.

19. Spread a layer of bean paste and cover with another slice of cake.

20.Cutting~

21.Ready to eat~

22.Tiny cupcake~

23.Fluffy inside.

24.Eating~