I love red bean but store bought red bean paste is too sweet to my liking. Therefore, I usually make my own red bean paste at home. Spending several hours preparing fresh red bean paste each time before baking always challenges my patience. This time I’ve used powdered red bean for my cupcakes. Beans are rich in proteins and dietary fibers. Red bean in powdered form is so convenient to use. There is no added sugar and the powder can be added directly into your food or drinks. I love to sprinkle them on my oatmeal and stir some in my warm milk. It adds extra flavor to homemade red bean paste as well.
Compared to the the ginger chiffon cupcakes I made last time, these red bean ones contained more flour and liquids. That was simply because the ginger ones were too light and fluffy and I didn’t feel full even after devouring three of those! In order to give them more structure (and fill up my tummy), I increased the flour amount. As per ingredients I have recently switched to unrefined sugar and grapeseed oil. If you have none in your pantry, white/brown sugar and vegetable oil may be used.
Red Bean Chiffon Cupcakes
makes 9 cupcakes
For the Yolk Batter
45 g cake and pastry flour
15 g red bean powder
1/8 tsp salt
40 g milk
30 g grapeseed oil (can be replaced canola or vegetable oil)
2 egg yolks, large
For the Meringue
2 egg whites, large
30 g fine demerara sugar (can be replaced with granulated or brown sugar)
1/4 tsp cream of tartar
Notes: The eggs I use are about 50 g each without shells.
牛奶 40 克
原蔗糖(幼粒) 30克 (可用細砂糖或黃糖代替)
Line muffin pan with paper liners. Separate the eggs and place the egg whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Preheat oven to 325ºF/170ºC.
For the yolk batter, sift together the flour, red bean powder and salt into another mixing bowl. Mix well and make a well in the center. Add oil, milk and egg yolks to the well and whisk gently until combined.
With a hand mixer, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue to beat egg whites until soft peaks. Then slowly add sugar in batches and continue beating until glossy and firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the yolk batter and mix well to lighten. Then scrape this back into the remaining meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until you see no streaks of white.
Divide batter evenly among the liners. Tap pan against the kitchen counter several times to get rid of any large air bubbles.
Bake until a wooden skewer inserted in the center of cake comes out clean, about 18 minutes for my oven (every oven is different so adjust baking time accordingly). Remove pan from oven then drop it on the kitchen counter at a distance to minimize shrinkage in the cupcakes. Cool slightly on a wire rack and serve warm.
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