By Yihe Yihe 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
4 egg whites
Caster sugar 65 g
Green egg yolk paste:
Matcha powder 3 g
Egg yolks 25 g
Milk 20 g
Corn oil 15 g
Low powder 20 g
Pink egg yolk paste:
Pink pigment is thrown away
Low powder 25 g
Primary color egg yolk paste:
<h2>Practice steps</h2>
1: Prepare four anhydrous and oil-free cooking pots, first separate the egg whites and egg yolks, and divide the yolks equally into 25 grams and place them in three bowls on average. The egg whites can be refrigerated for a while before use.
2: First take one part of the egg yolk and add corn oil to emulsify, then pour in the milk and stir well, the other two pots are also.
3: Sift in one of the low powders and mix well
4: Another batter is sifted into the flour and stirred with a toothpick dipped in a little pink pigment.
5: Sift in the last batter with low flour and matcha powder. (Note that matcha powder and low powder are mixed well beforehand)
6, this time to preheat the oven, 175 degrees, time 38 minutes. Pour fine sugar into the egg white basin to beat the egg whites to small corners.
7: Add three parts of the average protein ingredient to the three-color egg yolk paste basin.
8. Stir well
9, take 6 inches hollow mold, pour into the batter at a time, more casually, too deliberate we are unnatural.
10: Pour all the batters in turn and put them in the lower and middle layers of the oven. I used a patrick oven 6080, 175 degrees to bake in the lower middle for 38 minutes.
11: Bake the cake upside down and let it cool.
12, when you cut it, you feel beautiful!
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