#炉美食# Red Yeast Rice Lees California Raisin Fernance

Name: #炉美食# Red Yeast Rice Lees California Raisin Fernance
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 35g Cake flour; 35g Almond powder; 10g Red yeast rice lees; 60g Caster sugar; 2 (large eggs) protein; 65g Unsalted butter; Some California raisins; 15g honey

by Sea waves

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The beautiful molds are shining when I put them there. I especially like learning kitchen molds. There are several molds at home that come from learning kitchens. I like its exquisiteness, exquisiteness, durability, easy cleaning and demoulding, and it is handy to use. Today, I actually bake two ovens. Yesterday, it was not enough to bake in one furnace. One furnace had the original flavor, and the other was added with red yeast rice lees and raisins. I feel that the latter is more delicious, too delicious, and the wine is rich in flavor. The more you taste it, the more delicious it is. Good friends are here. , Gave her a taste, it was so delicious, the shape and deliciousness were really superb, and promised to make another cook for her. "

Ingredients

#炉美食# Red Yeast Rice Lees California Raisin Fernance

1. Prepare the ingredients, sift cake flour and almond flour

#炉美食# Red Yeast Rice Lees California Raisin Fernance recipe

2. The egg whites are heated to skin temperature in water, and whipped until foaming

3. Put the butter into the milk pan and heat it on a low heat, stir while heating until it melts, turn off the heat immediately

4. Mix honey with a small amount of sugar, heat it in water to melt and cool, then pour it into the egg liquid and stir evenly, add the red yeast rice lees and stir evenly

5. Mix cake flour, almond flour, and granulated sugar evenly and set aside

6. Add the mixed powder and beat evenly, pour the lukewarm butter into the batter and stir evenly and finely

7. Put it into a piping bag, brush the mold with the remaining butter from the hot oil pan

8. Squeeze the batter into the mold half-eight full, shake the mold, wash and soak the raisins in advance to soften, sprinkle some raisins on the cake batter