Red bean paste matcha cake

Overview

My mother made bean buns and boiled a large pot of red beans, but nearly half of them were left. I was also drunk. . . I want to use up this red bean paste quickly, so I can bake a matcha cake and use red bean paste instead of cream. Who said red and green can’t go together~

Tags

• baking
• old man
• afternoon tea
• corn oil
• corn starch
• dried cranberries
• egg
• low gluten flour
• matcha powder
• raisins
• red bean paste
• vanilla extract
• white sugar
• white vinegar

Ingredients

Steps

1. 1 Dice cranberries and raisins.

   

2. 2 Coat evenly with flour and set aside.

   

3. 3 Crack the egg yolks into a bowl, add corn oil, vanilla essence, and a little water.

   

4. 4 Mix well.

   

5. 5 Sift in cake flour, cornstarch and matcha powder.

   

6. 6 Mix well.

   

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

   

8. 8 Beat until coarse foam, add sugar for the first time.

   

9. 9 Continue to beat, add sugar in batches, and when it is close to wet foam, turn to high speed to medium speed.

   

10. 10 Whip until wet peaks form.

    

11. 11 Take one-third of the egg white and put it into the matcha paste.

    

12. 12 Mix well.

    

13. 13 Pour matcha into remaining egg whites.

    

14. 14 Mix well.

    

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

    

16. 16 Pour in the cake batter until it is 80% full, and sprinkle some dried fruits on the surface. Pour the remaining cake batter into a 7-inch removable bottom cake mold.

    

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

    

18. 18 Unmold the baked round cake and cut it in the middle.

    

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

    

20. 20 Cut~

    

21. 21 Ready to eat~

    

22. 22 Tiny cup cake~

    

23. 23 The inside is fluffy and fluffy.

    

24. 24 Let’s eat~