Making green tea chiffon cupcakes (+red bean paste cream)
I made a cream with red bean paste that goes well with green tea and filled the cupcake with green tea chiffon~^^ It tastes better with warm tea than coffee!!! * Five pieces.
5 serving
Within 90 minutes
효썸
Ingredients
  • Eggs
    2ea
  • Sugar
    20g
  • Cooking oil
    20g
  • Milk
    25g
  • Vanilla Extrack
    1tsp
  • Soft flour
    40g
  • green tea powder
    5g
  • Baking powder
    1g
  • egg
    2ea
  • Sugar
    20g
  • red bean paste
    150g
  • whipped cream
    100g
Video
Cooking Steps
STEP 1/16
In a bowl, combine the yolk and sugar until smooth.
STEP 2/16
Add cooking oil, milk and vanilla extract and mix evenly.
STEP 3/16
Sift together the flour, baking powder, and green tea powder.
STEP 4/16
Mix just enough to hide the powder.
STEP 5/16
In another bowl, combine egg whites, dividing sugar twice, until firm horns are formed.
STEP 6/16
Add meringue 1/3 by 3 and mix.
STEP 7/16
Fill the muffin cups 70% each.
STEP 8/16
Stir a few times with chopsticks to clean up the bubbles. Then bake in an oven preheated to 170 for 20 minutes.
STEP 9/16
As soon as you remove a well-baked cake from the oven, turn it over and cool it down.
STEP 10/16
[Red bean paste cream] Put the red bean paste in a bowl and mix it gently.
STEP 11/16
Put the whipped cream in another bowl and gently whip about 60-70% (to the extent that the horn bends gently).
STEP 12/16
Add whipped cream twice and mix roughly, then mix evenly with a whisk.
STEP 13/16
Place the finished cream in a piping bag.
STEP 14/16
When the cake cools, make a hole in the center with chopsticks.
STEP 15/16
Fill the cream slowly.
STEP 16/16
Lastly, sift green tea powder on the top and sprinkle it.
The finished green tea chiffon cupcake is more delicious if you put it in the refrigerator and eat it after it gets cold!^^
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