cupcakes

Red Bean Chiffon Cupcakes

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.

EC愛紅豆的香,但倘若每次要花時間自己煮蜜紅豆才可以做蛋糕吃,EC實在沒耐性(EC覺得現成紅豆蓉過甜所以較喜歡自己親手製作蜜紅豆)。這些紅豆杯子蛋糕風味源自紅豆粉,豆類含豐富蛋白質及膳食纖維,粉末狀的紅豆沒有添加糖份,使用方法十分方便,可以直接加進食物或飲品中食用,EC會把紅豆粉拌入牛奶及麥皮中,炒紅豆餡時也會加進一點同炒增加香味。

跟之前的薑汁黑糖戚風杯子蛋糕相比,紅豆戚風杯子蛋糕的麵粉及液體量均比較多一點,這是因為上次的小蛋糕實在太鬆軟了,EC一口氣吃掉了三個仍不覺飽,所以嘛,加多點麵粉會飽肚一點,口感亦“實在”一些。材料方面,EC最近已轉用原蔗糖及葡萄籽油,沒有的話可用白砂糖/黃糖及菜油代替。


 

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Red Bean Chiffon Cupcakes 紅豆戚風杯子蛋糕

makes 9 cupcakes
可做9個杯子蛋糕

Ingredients

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.

材料

蛋黃糊
低筋麵粉 45克
紅豆粉 15克
鹽 1/8茶匙
牛奶 40 克
葡萄籽油(可用芥花籽油或菜油代替) 30克
蛋黃(大蛋) 2個

蛋白霜
蛋白(大蛋) 2個
原蔗糖(幼粒) 30克 (可用細砂糖或黃糖代替)
他他粉 1/4茶匙

註:EC用的大蛋每隻淨重約50克

Directions 做法

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.
鬆餅模內放紙模,分開蛋白和蛋黃,放蛋白的鋼盆必需是清潔的(EC習慣把鋼盆及打蛋器配件預先用廚房紙沾檸檬汁或白醋抹一次去除殘餘油份),焗爐預熱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.
低筋麵粉、紅豆粉及鹽混合過篩放入另一鋼盆中,將粉往周圍撥成粉牆狀,將油、牛奶及蛋黃倒入粉牆中央,輕手用蛋拂攪拌成蛋黃糊備用。

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.
做蛋白霜:用電動打蛋器將蛋白打至起粗泡,加入他他粉繼續打至泡泡變細密,分次加糖打至企身,蛋白霜拉起時呈尖長而末端僅輕微下垂狀(接近乾性發泡)。

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.
將三分一蛋白霜混入蛋黃糊中充份拌勻,再倒回蛋白霜鋼盆中輕手用膠刮以切拌方法混合至麵糊成均一顔色,盡量輕手並快手完成混合以免蛋白霜消泡。

Divide batter evenly among the liners. Tap pan against the kitchen counter several times to get rid of any large air bubbles.
將麵糊平均分配放入紙模中,將烤模往桌上輕敲幾下敲出較大的氣泡。

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.
放入焗爐焗至竹籤插入蛋糕中央取出不沾麵糊,EC家中焗爐約需18分鐘,各家焗爐有别,請自行調節時間,取出後將杯子蛋糕連烤模從高處大約兩、三個手掌位跌下將困於蛋糕內的空氣震破減少蛋糕回縮,轉移到鋼架稍放涼後趁暖食用。.

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