Mung Bean Cake
1.
Stir the egg yolk, oil, milk and sugar until the sugar dissolves, and the oil and water are mixed.
2.
Sift in mung bean flour and low flour.
3.
Stir evenly without particles.
4.
Put the egg whites into a clean container without water and oil, add white vinegar, and add sugar three times. Use an electric whisk to beat the egg whites until neutral foaming. Novices can beat dry foam, so it is not easy to defoam when mixed. (Add 1/3 sugar when the egg whites are foamed and beat them at medium and high speed until the foams disappear, and when the egg whites are floating white, add 1/3 sugar, continue to beat until the lines appear, add the remaining 1/3 sugar Continue to beat until the egg whites are undercut and do not fall off, lift up the egg beater, the egg whites are in a large vertical sharp cone.)
5.
Put 1/3 of the egg whites into the egg yolk paste and mix well.
6.
Pour into the remaining 2/3 egg whites.
7.
Stir evenly. Stir at the bottom, do not stir in a circular motion, otherwise it will easily defoam.
8.
Pour it into a 10-inch hollow cake mold. Scrape the surface and shake it lightly to produce large bubbles.
9.
Put it in the preheated oven, and bake the middle layer at 320F/160C for 55 minutes. (The temperature of each oven is different, so it should be adjusted according to the temperament of the oven.)
10.
After baking, take it out and shake it to shake out the heat inside.
11.
Immediately buckle upside down and let cool.
12.
Allow to cool thoroughly before demoulding. I usually do it at night, and I will not release it until the next day.
13.
Use a knife to draw a circle around the periphery to release the mold easily.
14.
Soft and delicious.
