Seek the authentic formula of red bean cake in Taiwan Province Province! Kneel down and thank you, dear!

The dough of authentic Taiwan Province Red Bean Cake is made as follows.

Materials:

1. Whole egg 100g, fine sugar 30g, salt 3g, milk 100㏄, water100ml and salad oil 30ml.

2.160g low-gluten flour, 40g medium-gluten flour, 6g vanilla powder and 3g baking powder.

Exercise:

1. Mix all the powders of material 2 evenly and sieve them together for later use.

2. Take a pot, add whole eggs, fine sugar and salt, beat well with an egg beater, then pour in milk and water and mix well, then add powder by 1 method and mix well until there is no powder, then add salad oil and mix well, and let stand for about 30 ~ 60 minutes.

2. The secret of success in mixing batter

1. The powder should be sieved.

Flour, such as low-gluten flour or ready-mixed flour, must be sieved before use. Put the pre-mixed powder into a sieve and pat it gently with your palm. Not only can the screened flour be more detailed, but also the air can be fully contained in it, making the baked finished product softer and more detailed. The same is true for powders such as baking powder, cocoa powder and matcha powder.

2. When the eggs are heated, the cream melts.

Eggs that have just been taken out of the refrigerator are not easy to be sent away in a cold state and need to be taken out 30 minutes before use. Similarly, the cream needs to be taken out in advance, softened at room temperature, or directly put into water to melt, so it won't take too long to mix the materials.

If you want to use a gas stove for heating, you must' waterproof' heating, because cream burns easily. If it is not waterproof and heated, the paste will bring bitterness and affect the delicious taste of the finished product.

3. Add the eggs several times and mix thoroughly.

When preparing some batter, you need to add the eggs several times to let the flour and the oil in the eggs slowly and fully mix. If all the eggs are added at one time, the flour will be absorbed unevenly for a while, resulting in the separation of oil and water in the batter, uneven stirring and inconsistent batter state, so that the finished product tastes bad.

Step 4 avoid excessive stirring

To make snacks, a variety of materials must be mixed to make batter or dough, and stirred evenly, and no powder particles can be left. However, excessive stirring should also be avoided to achieve uniform purpose, because excessive stirring will often make the bubbles produced by eggs and fresh cream disappear.

It destroys the taste and mouthfeel.

Often, the more kinds of materials and the more stirring times, the more likely it is to be over-stirred, which should be paid special attention to. The point is that it can be completely mixed at the last minute.

5. Let the batter stand, absorb water and relax.

The success or failure of batter is absolutely the key to the success of finished products. The batter should be mixed well, and there should be no particles or lumps, so as not to affect the taste of the finished product.

After stirring, according to the different characteristics of each batter, it needs to stand for about 30~60 minutes to make the batter absorb water evenly and relax, which can effectively avoid caking. After standing, in order to avoid uneven bottom of batter, it is necessary to stir it slightly and thoroughly before use.

Extended data:

Taiwan Province Red Bean Cake originated from Taiwan Province Province, and it is a wheel-shaped cake made of red beans, so Taiwan Province Province is also called "wheel cake". Red bean cakes in Taiwan Province Province are mainly sweet, and mainly have the flavors of red beans, taro, cream, creamed corn, peanuts, bananas, strawberries, shredded radish, peaches and other fruits and vegetables.

References:

Taiwan Province Red Bean Cake-Baidu Encyclopedia