Tea and Honey Bean Cream Cake popular

Published Mar 14, 2023 at 00:23am ET

I always want to make a fresh and unique birthday cake. I dont know what to make to look good, fresh and not fall into the convention. Finally, I made this tea-smeared honey bean butter cake, because I always hate the taste of tea-smeared, cake embryo without tea powder, with Qifeng cake embryo, soft Qifeng with fresh tea-smeared and sweet. Honey red beans, theyre just amazing.

Food Material List

1 Egg 5
2 Low-gluten flour 85g
3 Salad oil 40g
4 Fresh milk 40g
5 Berry sugar 60g (added to protein)
6 Berry sugar 30g (added to yolk)

Operational steps

1 Prepare two oil-free and water-free pots to separate the protein from the yolk.
2 Beat egg whites in a whisker until they are fish-eye blisters. Add 1/3 of fine granulated sugar.
3 Continue to stir up the protein and start thickening. Look at the foam on the top left side. Add 1/3 sugar and continue stirring until the protein is thicker and the texture appears. (lower left) add the remaining 1/3 sugar.
4 Continue beating for a while until the egg whisker proteins are lifted to pull out a short, upright pointed corner indicating that the protein has been beaten. Stop beating and temporarily put the beaten proteins in the refrigerator for preservation.
5 Add 30 g Sugar to 5 eggs and gently beat them with an egg beater. Dont beat the yolk (if the yolk is lightened, the volume will increase) to avoid affecting the taste.
6 Add 40 g salad oil and 40 g milk to the beaten yolk and stir well.
7 Add the sifted flour into the yolk mixture and gently mix it with a rubber knife. Dont over mix it.
8 Place 1/3 beaten egg white in the yolk paste, gently mix the egg white and yolk paste from bottom to top with a rubber knife, and do not stir in circles.
9 After mixing evenly, pour all the yolk paste into the bowl containing protein, and mix evenly with the same technique until the protein and yolk paste are fully mixed.
10 Pour the mixed cake paste into the mould and smooth it. Hold the mould by hand and shake it on the table twice. Put it in the preheated oven and heat it up and down at 170 degrees for about 45-50 minutes. This proportion is made of eight-inch round die or seven-inch square model. I used eight-inch square model, which resulted in Qifeng being able to make cake embryos again.
11 Remove the baked cake from the oven and immediately pour it upside down on the cooling rack until it cools. Then release the mould and set aside, sift the tea powder, put it into the light cream, add 25g sugar (not sweet can be added less) and stir evenly.
12 Whisk the tea cream with an egg beater until it is thick.
13 Cut the cake embryo into three pieces, put the tea cream into the mounting bag, and start to squeeze the cream on the cake embryo. Because I cant find a suitable mounting mouth, I squeeze directly. The squeezing is ugly. I can try to squeeze in one direction. The three-dimensional point of the squeezing should be better.
14 Spread a layer of honey beans on the milked cream.
15 Spread another layer of cake embryo, continue to milk butter, spread honey beans.
16 Lay the last layer of cake embryo, decorate with strawberries, and sprinkle some honey beans. Refrigerate in the refrigerator after completion, and then eat. It tastes better.
17 My light butter is 200g, and at last its not enough to squeeze, which makes the butter squeeze sparse, but its good to cut it like this.
18 Its good to cut a piece for afternoon tea.~

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