Barley and red bean cake

Overview

I stayed at home with my sister watching movies. She always said she wanted to eat snacks. It was smoggy outside and she didn’t want to go out, so she just rummaged through the refrigerator to find something to eat. Only then did I discover it, and I immediately felt like I had picked it up for nothing. Bake a multigrain cake and eat it. Put less sugar and oil, and the psychological burden will be relatively small.

Tags

• baking
• baking powder
• barley and red bean flour
• dried cranberries soaked in water or rum
• egg
• honey or maltose
• milk powder
• shredded coconut, salt
• sugar

Ingredients

Steps

1. 1 eggs (small), 70 grams of barley and red bean flour, 10 grams of milk powder, 20 grams of sugar, 10 grams of corn oil, appropriate amount of dried cranberries soaked in water or rum, 1 spoon of honey or maltose, a little grated coconut, a little salt, 8 grams of baking powder

   

2. 2 Separate the egg white and egg yolk, first mix the egg yolk and oil and stir well.

   

3. 3 Weigh barley and red bean flour, milk powder, baking powder and salt, mix evenly and sift into the yellow paste.

   

4. 4 Add a spoonful of honey or maltose and mix briefly.

   

5. 5 Add sugar to egg whites and beat until foamy. I added baking powder to save trouble. If you don’t want to use it, you have to beat the egg whites until they become wet peaks.

   

6. 6 Mix the egg white and egg yolk rice flour evenly, and add the drained dried berries. In fact, you can also use raisins, which are more delicious if they are a little sour.

   

7. 7 Brush some oil into the mold, pour the cake batter into it, and tap it a few times to release air bubbles. Non-stick molds are a must-have, super easy to use.

   

8. 8 Preheat the oven to 150 degrees and bake for half an hour. Because the noodles are already fried, it may be OK to cook them in a shorter time. I was afraid that the inside would not solidify, so I baked it for half an hour. The oven is relatively small, so it is always covered with tin foil. In the last five minutes, turn the heat up to get some color. I guess a big oven won't be necessary.

   

9. 9 Powdered sugar and cocoa powder are both good things for decorating cakes. Sprinkling some powdered sugar on them will instantly give you a sense of nostalgia...

   

10. 10 My sister couldn't wait to eat it. It tastes a bit like date paste brown sugar cake, with a hint of sweetness with a burnt aroma, mixed with the sourness of dried berries. It should be good with black tea or bitter coffee.