I've always wanted to make a fresh and unique birthday cake, I didn't know what to make to look good and fresh, not to fall into the stereotype, and finally I made this tea bean cream cake, because I've always hated the taste of tea bean, the cake embryo did not add tea bean powder, the use of tea bean cake embryo, the soft tea bean combined with fresh tea and sweet red beans, just exploded

WHAT YOU NEED

Ingredients

Five eggs
85 grams of low-fat flour
40 grams of sesame oil
"40 grams of fresh milk"
Fine sugar 60 grams (in added protein)
Fine sugar 30 grams (added to egg yolk)
250 grams of cream
25 grams of fine sugar
Honeybees in moderation
Tea powder in moderation
Strawberries in moderation

How TO MADE Tea and honey bean cream cake

Steps 1 to 4

1. Prepare two oil-free, water-free bowls to separate the protein from the yolk.

2. When the protein is cooked in an egg beater, add 1/3 of fine sugar until it is fish-eye-shaped.

3. Continue to stir until the protein begins to thicken. Add 1/3 of the sugar when the foam is thicker on the left. Continue to stir until the protein is thicker. Add the remaining 1/3 of the sugar when the protein is thicker.

4. And then you keep stirring for a while until you lift the egg-breaker, and the protein pulls out a short, upright pointed tip, which means that the protein is ready to be released, and you can stop stirring, and you can put the released protein in the refrigerator for a while.

Steps 5 to 8

5. Add 5 eggs to 30 g of sugar, spread gently with an egg beater, do not spread the egg yolk (if the egg yolk is spread, the color will fade, the volume will increase) to avoid affecting the taste.

6. Add 40 g of cooking oil and 40 g of milk to the scattered egg yolk and stir evenly.

7. Add the sifted flour to the egg yolk mixture and gently stir evenly with a rubber knife, do not over stir.

8. Pour 1/3 of the good protein into the egg yolk, gently stir the protein and egg yolk from the bottom upwards with a rubber knife, stir evenly, do not stir in circles.

Steps 9 to 12

9. After stirring evenly, pour the whole egg yolk paste into a bowl of protein and stir evenly in the same way until the protein and egg yolk paste are fully mixed.

10. Pour the mixed cake paste into the mold, flatten it, shake the mold twice with your hand on the table, put it in a preheated oven, heat it up to 170 degrees, about 45-50 minutes.

11. This scale uses an eight-inch round shape or a seven-inch square shape, and I'm using an eight-inch square shape, which leads to a later twist to make a cake embryo.

12. The baked cake is removed from the oven and immediately placed upside down on the cooling rack until it cools down.

Steps 13 to 16

13. Then remove the mould, filter the tea powder, put it in light cream, add 25 g of sugar (if you don't like sweet, you can add less) and stir evenly.

14. Use an egg beater to stir the tea cream evenly until the cream is thick and dense.

15. Cut the cake embryos into three slices, put the tea cream in the bag, and start squeezing the cream on top of the cake embryos, because I couldn't find the right flower mouth, I squeezed it directly, it's harder to squeeze, you can try squeezing it in one direction, the squeezed three-point should look better.

16. Lay a layer of honey on top of the well-pressed cream.

Steps 17 to 20

17. Add a layer of cake embryos, continue to squeeze the cream, and apply the honeycomb.

18. Lay the last layer of cake embryos, decorate with strawberries, and sprinkle some honey beans.

19. After finishing, put it in the refrigerator and refrigerate it for consumption, it tastes better.

20. My cream is 200 grams, and it's not squeezed enough in the end, causing the cream to be squeezed thinly, but it's still a good cut.

21. It's nice to have a piece for afternoon tea.

Handy cooking tips

　　1 Do not use a non-stick mold when frying, and do not apply oil around the mold. 2 Be sure to use odorless vegetable oil. 3 Try to use high-quality tea powder to avoid affecting the taste.