Main Ingredients:
Buttercream Ingredients: As needed; Water: 100g; Egg Whites: 2; Chiffon Cake Ingredients: As needed; Milk: 40g; Salad Oil: 35g; Sugar: 10g; Low-gluten Flour: 80g.
Auxiliary Materials:
Sugar: 60g; Butter: 200g (Animal Butter); Lemon: 1 slice.
Egg Yolk Batter:
Egg Yolks: 4.
Egg White Frosting:
Egg Whites: 4.
Taste: Sweet; Technique: Baking; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Making Red Bean Buttercream Cake
First, make the buttercream by putting sugar, water, and lemon in a bowl and
cooking over low heat until thickened.
Then, slowly add the sugar paddle to the egg whites while stirring, until it becomes like egg white frosting.
Add the melted butter to the egg whites in 4-5 portions and stir until it becomes like whipped cream.
Follow the steps to make the chiffon cake by separating the egg whites and yolks into a bowl, adding milk and other ingredients to the egg yolks, and sifting in low-gluten flour to make a batter.
Beat the egg whites until stiff peaks form, then add them to the egg yolk mixture in portions.
Pour the batter into a baking pan lined with parchment paper, smooth it out, and use a toothpick to create a pattern on top. Bake in the oven and let cool.
Cut the cake into three equal pieces, spread buttercream and red beans in between the layers, and freeze. Cut into pieces and serve.
