1- Low gluten flour 40 g
2- Corn oil 40 g
3- Sugar 35 g (minimum not less than 30 g)
4- 3 eggs (beaten in divided eggs)
5- 40 g milk
6- 100 g cream
7- Red beans to taste
Whisk the egg whites~
1. Pick the tendons
2. Hand speed (medium speed)
3, add sugar 1/4, continue to whip, beat until there is ripples, there is a hanging on the egg beater
4: Add 1/4 more sugar, beat until there is a slight horn and nod, can be shaken
5, add 1/4 of the sugar, beat until the sharp angle is formed, fixed and not moving
6, whisk open 1 crotch evenly, so that the egg white is more delicate
Egg yolk playing method ~
1: Add 1/4 sugar and whisk evenly until mushy
2, add corn oil and milk, stir evenly (do not open the whisk)
Stir quickly in the beaten egg whites and add them twice to the egg yolk batter to form a marbling pattern
Add the low gluten flour and stir quickly and evenly
Pour into the mold, level quickly, and bake in the oven
Oven temperature 150 °C, bake for 40 minutes
Wait for cooldown
Whipped cream, depending on the taste, you can put your favorite juice here (3 drops)
Whisk evenly at medium speed, beat until the sharp angle is formed, and is fixed (80%).
Here's how to spread the word:
Whisk with light cream
60% ~ to do mousse, there is a heavy dripping feeling
70% ~ spread on the cake, soft pointed corners nodded
80% ~ for mounting, sharp angle molding
After cooling, use a knife to cut an angle on the side (about 2-3 fingers wide), then apply the whipped cream, first applying a thin layer
Spread the remaining cream evenly, with 2 fingers empty on the other side, pile up some cream and place the cake strips that you just cut on top
Add the red bean paste evenly
Roll up the cake, start from the highest place, and finally roll it to the incision, then shape it with a spatula and refrigerate it (put the incision facing down)
Cut into chunks and plate