)
1. Wrap the honey red beans with high flour, sift out the excess high flour
)
2. Milk and salad oil are stirred and emulsified evenly
)
3. Add egg yolk and stir well
)
4. Sift the low flour and pour into the batter
)
5. Stir into a uniform batter
)
6. Add the egg whites to the fine sugar three times and pass them until eighty or ninety-nine.
)
7. Add the beaten egg whites to the egg yolk paste three times, cut and mix evenly
)
8. Pour the honey beans into the batter and stir a little
)
9. Pour the stirred batter into the mold
)
10. Bake in the oven at 170℃ for 45 minutes.
)
11. It can be cut after cooling
)
Tips:1. Mix honey red beans with high flour, it will be better.\n2. Add honey red beans to the batter and stir it a little.\n3. The egg whites do not need to be beaten until hard foaming, you can pull out a stronger hook.\n2. n4. The mold uses a hollow mold with a height of 17cm
