Golden Ingot Cake with Red Bean Paste
1.
1. Put egg yolk + fine sugar in the mixing tank and stir until it turns white
2. Add the salad oil to Method 1 in several times, and stir evenly. Then add salt and continue to stir until it melts
2.
3. After adding the fresh milk in Method 3, stir well, then add the sieved low powder, mix well, and set aside
4. Beat the egg whites + cream of tartar until moist foaming, and then add the sugar in two parts and stir, and the egg white moist foaming can be lifted with a hook.
5. Add sieved corn flour to the finished wet foaming protein and stir slightly
6. Take 1/3 of the egg white from Method 5 and add it to the egg yolk paste of Method 3, and mix well with a spatula.
7. Method 6 After mixing is completed, pour the remaining 2/3 meringue into the remaining 2/3 meringue, and continue to use the spatula to cut and mix to mix evenly
3.
8.Take a round flower mouth, put the cake batter into the squeezing bag, squeeze out an oval batter size of about 4cmx10cm, and place it on a baking pan that has been smeared with salad oil and sprinkled with a little dry powder
9. Put the baking tray into the preheated 180 degree c oven, bake for about 8-10 minutes, and finish the oven
4.
10. After the cake is completely cooled down, let it rest for about 3 hours and wait for it to soften
11. Squeeze an appropriate amount of red bean paste in the center of the cake slice, and fold the two ends of the cake, and it is complete!
