#aca Baking Star Competition# Barley and Red Bean Cake
1.
4 eggs (small), 70 grams of barley and red bean powder, 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 coconut, a little salt , Baking powder 8 grams
2.
Separate egg white and egg yolk, first mix egg yolk and oil and stir well.
3.
Weigh the barley, red bean powder, milk powder, baking powder, and salt, mix well and sift into the yellow paste.
4.
Add a spoonful of honey or maltose and mix briefly.
5.
Add sugar to the egg whites and beat until foamy. I put the baking powder to save trouble. If you don’t want to use it, you have to beat the egg whites until they are foamy.
6.
Mix the egg white and egg yolk rice noodles, and add the drained raspberries. The practical raisins are also made, a bit sour and more delicious.
7.
Brush some oil in the mold, pour the cake batter in, and knock out bubbles. Non-stick mold is a must, super easy.
8.
Preheat the oven to 150 degrees and bake for half an hour. Because the noodles are originally fried, a shorter time may work. I'm afraid it won't solidify inside, so I baked it for half an hour. The oven is relatively small, so it's always covered with tin foil, and it's turned on for the last five minutes to get a bit of color. It is estimated that the large oven is unnecessary.
9.
Both powdered sugar and cocoa powder are good things for decorating cakes. After sprinkling some powdered sugar, there is a sense of nostalgia...
10.
The old girl can’t wait to start it. It tastes a bit like jujube mashed brown sugar cake. It has a light sweetness with a burnt aroma, mixed with the sour head of dried berries. It should be good with a black tea or a bitter coffee.
Tips:
If you don't have this barley and red bean flour, you can also use other grains.
