Raw materials: 4 protein, 1 tablespoon of white sugar (one spoon of sharp, and another: if you don’t add honey beans, add 1.5 tablespoon sugar) 1 tablespoon of lemon juice (half lemon) of honey red bean, 4 tablespoons of olive oil (or other tasteless vegetable oil) milk 8 tablespoons, corn starch 1 tablespoon, low gluten flour 3 tablespoons.
My weighing tools were not brought, so, the spoon used for eating was used as measuring tools. The method was the same as making whole egg cake. Only egg yolk was changed into milk. Therefore, the consistency of batter was the same as before. If you were diluted, I added powder, and then added milk. I looked at the adjustment.
The practice of bean protein cake
1. Starch and low powder mixed,
2. Mix vegetable oil with milk and sift in the mixed powder.
3. Add sugar in the protein, and stir with lemon juice.
4. Mix the batter and the protein evenly. Sprinkle it into the mire bean and pour it into the mold. Shake it gently and put it into the oven.
I used the bottom of the oven, 160 degrees 30 minutes, and the oven was filled with some water. Bake and then fold down and cool.
This time, the six inch small baking pan was the first time. Although it was treated and demoulded, it was still a little sticky.