1. Quick Sweet Red Beans: Put an appropriate amount of red beans, 2 large pieces of rock sugar in an electric pressure cooker, and an appropriate amount of water (water like cooking rice)
2. Cook for 30 minutes. (The red beans are complete one by one)
3. Prepare all the ingredients: 80 grams of sweet red beans, 80 grams of low-gluten flour, 80 grams of white sugar, 40 grams of milk, 40 grams of oil, and 4 eggs. (Sift low-gluten flour 3 times in advance)
4. 4 Eggs, yolks and egg whites are separated, and the yolks are poured with some sugar. The other sugar is left for the egg whites to beat.
5. Pour the sugar into the egg whites three times and beat the egg whites with a whisk.
6. Beat until it is creamy and can stand up sharp corners. , The egg white of the whisk does not drip.
7. Preheat the oven at 170 degrees, stir the sugared egg yolk, add 40 grams of milk and 80 grams of sweet red beans, and stir well.
8. Add 40 grams of oil and stir.
9. Sift in 80 grams of low-gluten flour.
10. Stir well.
11. Pour the beaten egg white into the egg yolk paste twice, and stir, remember not to stir in a circular motion (stir like a stir-fry), pour into the 8-inch mold, lift the mold and shake twice (let the bubbles run up)
12. Put it in the preheated oven at 170 degrees and bake for 35 minutes. Take it out with gloves immediately after baking, and shake it twice to make the surface level.
13. Put it upside down on the grilling net, place a baking tray under the grilling net, and let it cool.
14. Unmold carefully and the red bean chiffon cake is ready.
