1. Add a few drops of vinegar to the five egg whites and beat until thick.
2. Add 50g of white sugar to the egg whites three times, and use an electric whisk to beat the egg whites into a wet meringue.
3. Mix five egg yolks with 20g sugar, milk, salt and corn oil, then add one-third of the meringue and put it in the egg yolk paste, cut and mix evenly.
4. Take another third of the meringue.
5. Cut and mix evenly.
6. Pour the mixed egg yolk paste into the remaining meringue.
7. Cut and mix evenly.
8. Line the bakeware with greased paper, pour the mixed egg batter into the bakeware, shake out large bubbles.
9. Sprinkle with sesame seeds.
10. Preheat the oven in advance, and put the baking tray into the middle of the oven at 160 degrees for 20 minutes.
11. When the time is up to take out the cake, immediately tear off the greased paper upside down.
12. Flip and cut into random equal-sized pieces.
13. Add salad dressing to the red kidney bean filling and mix well. The ratio I use is 3:1, and the amount can be adjusted and used by myself.
14. Take a piece of cake and spread it with the kidney bean salad filling. Cover with another slice of cake.
15. You can change the knife to cut into small pieces for easy consumption.
Tips:The oven time is set according to the performance of your own oven.
The size of the cake pieces can be adjusted at will. You should make the cake while it is warm, so that it is strong and not easy to loose.
Soak the red kidney beans in water overnight, add the same amount of water as the kidney beans, simmer for 1 hour on low heat, and then take out and grind them into puree.
The ratio of red kidney bean filling and salad dressing can be adjusted at will. It is best to add and taste to find the taste that suits you. The amount is arbitrary and can be mixed as you make, so as not to have too much leftover. .
