The latest version of Taiwanese red bean cake (wheel cake) is made

First, the red bean cake crust preparation method

1000G red bean cake powder + 800G water + 100g egg custard oil + 4 eggs

note:

1. The crust of the red bean cake powder can be appropriately increased to the condensed milk if it wants a better taste

2. If the red bean cake made of the concocted pulp is not crisp enough, you can subtract an egg, and the ratio is 500G red bean cake powder + 400G water + 50G egg oil + 1 egg + 50g condensed milk

3. The crust made of egg oil will be sweeter, and if you want to lighten the crust, you can use a normal oil. It is highly recommended to buy egg cream and go back to compare the taste of the two oils

Second, the operation method of the new red bean cake machine

1. Machine preheating, the general preheating temperature is about 200 degrees, preheating 3-5min, preheating until the heating indicator goes out, this time is not necessarily.

2. The production temperature is 180-190 °, the baking time is generally 2.5-3.5 minutes, this time is not absolute, it will vary according to the temperature and the amount of the crust. The crust color of the baked 2.5 min is about pale yellow, and the color of the baked 3.5 min is darker, similar to brownish yellow.

3. Stir with a wooden stick after unloading the pulp to ensure that the pulp is welted and the brim of the cap is out. If after baking, you find that the brim is too brittle and difficult to remove or the crust will crack, you can keep stirring the pulp after the slurry and make the brim thicker.

4. After the pulp is baked to a small honeycomb, the pulp is basically dry before the filling.

5. Add a little pulp to the edge of the crust with a squeeze bottle or a stir stick that has been filled in advance, then remove one side and place it on the other side of the crust

6. Pick out with a bamboo skewer