1. Raw materials: low-gluten flour, eggs, sugar, milk, bean paste.
2. Separate the egg white from the yolk.
3. Add 7 grams of sugar to the egg yolk and stir evenly with a spatula.
4. Add the milk and mix well again.
5. Add the sifted low-gluten flour, mix well and set aside.
6. Add sugar to the egg whites.
7. Add white vinegar and salt.
8. Use an electric whisk to beat the egg whites into a stiff foaming state.
9. Add one-third of the egg whites to the egg yolk paste and mix well.
10. Then pour the egg yolk paste back into the remaining egg whites, and stir evenly with a tossing method.
11. This is a mixed custard.
12. Put the egg batter into the flower bag, and then preheat the oven to 175 degrees and lower the heat to 170 degrees.
13. Squeeze it into the heart-shaped kitchen mold, squeeze a little bit first.
14. Then squeeze the red bean paste onto the egg batter.
15. Finally, squeeze the egg batter to cover the bean paste, shake the mold on the table a few times to eliminate bubbles, put it in the oven, bake for 12 minutes, the surface is evenly colored and golden brown. Because it is a chiffon method, it is out of the oven and left to cool.
16. The charming and sweet love red bean cake is ready.
Tips:1. The temperature setting of the oven should be set according to your own characteristics.
2. When mixing the batter, use the method of turning and not making a circle, otherwise the batter will defoam.
3. Chiffon cakes must be reversed after they are baked.
4. I didn't touch the oil for this mold.
