1.
The production of egg yolk paste:
Pour edible oil into milk and use a whisk to emulsify. After emulsification, it will become viscous
2. Add 10g sugar and 5 egg yolks, and beat well with a whisk
3. Then add mung bean paste and beat evenly
4. Sift in low-gluten flour, stir evenly with a spatula, or cut in half. At this time, start to preheat the oven to 140 degrees
5. Whip the egg whites: add 50g of white sugar to the egg whites in 4 times, and beat until hard foaming, so that it looks like a small corner when pulled up
6. Put one-third of the egg whites into the egg yolk paste, pick up from the bottom and stir well, pour all the stirred batter into the egg whites, stir and cut quickly
7. Pour the batter into a 6-inch mold, shake the mold vigorously a few times to shake out the bubbles in the batter. (Two six-inch quantities)
8. Put it in the preheated oven. 140 degrees, 55 minutes
9. After the cake is out of the oven, shake it lightly twice to prevent it from shrinking, and then immediately buckle it and let it cool. After it is completely cooled, it is directly demoulded by hand
