Fragrant custard golden beans
Ingredients
- Egg liquid 100g
- Cake flour 65g
- Vegetable oil 20g
- Infant milk powder 10g
- White sugar 15g
Steps
1. Weigh the eggs, vegetable oil, cake flour, milk powder and sugar required for the recipe.
2. Mix eggs, vegetable oil and sugar together, beat with egg beater evenly.
3. Just beat the egg liquid until it disperses. There is no need to beat it until it is in a whipped state. The purpose of stirring is to completely melt the white sugar, not to whip it.
4. Sift the low-gluten flour or pour it directly into the beaten egg liquid, and use an egg beater to stir in a Z-shape or random direction.
5. The basin is too small and the egg beater cannot be spread out, so I use a scraper instead and stir it into a fine and smooth batter by turning or cutting.
6. Pour in the milk powder. For adults, use regular milk powder. For babies, use infant milk powder.
7. Stir again to form a smooth and delicate batter.
8. When I added flour to the egg batter this time, I did not use a sieve to sift it, so there were small particles in the batter that were not evenly mixed, so I sieved it again with a fine sieve.
9. The final goal is to obtain a smooth, delicate, slightly fluid and thick batter that can be extruded with a piping nozzle without being flattened after extrusion.
10. Put the piping tip into the piping bag, and then pour the batter into the piping bag.
11. At this time, you can preheat the oven to a preheating temperature of 160 degrees. Start squeezing the golden beans. This is a patient job.
12. The crowd is finally over, and it is really pleasing to the eye to see the neatly arranged golden beans, good news for patients with obsessive-compulsive disorder.
13. Put the baking sheet into the preheated oven, adjust it to 150 degrees and start baking, and set the timer for 15 minutes.
14. In about 5 minutes, the surface of the beans lost their shiny luster.
15. At about 10 minutes, the bottom of the custard golden beans seems to have separated from the baking pan, and the beans are undergoing the ripening process.
16. The bottom edge of the fragrant golden beans has begun to color, and it is basically cooked at this time. After another 1 minute, when all the bottom edges of the golden beans have been colored, it is ready It’s out.
17. The roasted golden beans with fragrant egg milk are very beautiful, the color is golden and attractive, the taste is rich in egg and milk aroma, and the taste isCrunchy.
18. Each one was round, and the babies pinched one after another with their hands. They simply couldn’t get enough. This egg-flavored golden bean is so easy to make, there is no difficulty, no need to beat it, no need to worry about defoaming, just wait to reap the laughter and screams of the children.
Tips
- 1. The temperature and temperament of each oven are different. There is no need to strictly adhere to the baking temperature and time of 150 degrees and 15 minutes. The temperature may be too high. It will cook faster. If the temperature is lower, it will cook slower. The main thing is to closely observe the bottom edge of the golden beans. Once the edges change color evenly, they can be taken out of the oven.
- 2. The freshly baked golden beans are not completely crispy in texture. They will become crispy after cooling down.
- 3. In fact, there is not much in such a big pan. Generally speaking, the children will wipe it out in a while, so there is no need to worry about storage. If If not finished, please seal and store after cooling.
- 4. The size of the baking pan I use is 40×32cm.
