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1.
Prepare ingredients
2.
Separate the egg whites from the egg yolks.
3.
Add a little salt to the egg whites, beat them into fish-eye bubbles, and add sugar in portions.
4.
Beat until the egg whites are dry and foam, pick up the whisk and the tail is upright.
5.
Add the egg yolk to the egg whites.
6.
Lift the whisk and continue to beat for about two minutes. Lifting the whisk and drawing a figure 8 will not disappear easily
7.
Sift into the low-gluten flour
8.
Gently draw a J-shape and mix well, avoid over-mixing to make the flour gluten
9.
Mix 60 grams of olive oil with a little egg batter and mix well.
10.
Pour the mixed custard back into the egg beater.
11.
Mix gently.
12.
Pour into one half of the mold respectively, and sprinkle with honey red beans. The custard state at this time should be able to support the honey red beans.
13.
Then squeeze the remaining egg batter on the honey red beans. (The batter I started to pour was a little too much, which resulted in a few that were not covered with custard)
14.
Preheat the oven at 180 degrees, the middle and lower level, about 30 minutes.
15.
Enjoy it!
Tips:
The egg must be beaten in place when the egg is beaten, and after the egg batter is beaten, the flour and oil should be mixed with the lightest and fastest action, otherwise it will be easy to defoam, and the cake will not be fluffy and small in size.
