How to make 8-inch red bean chiffon cake

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  1. Prepare and weigh all the ingredients, use 2 clean oil-free and water-free plates to separate the egg whites and yolks!

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  2. Beat the egg yolks with a manual egg beater.

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  3. Add 30 grams of white sugar and milk to the egg yolks and stir evenly!

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  4.Add soybean oil and stir evenly! Be sure to add sugar and milk first, because adding soybean oil first will make it difficult for sugar to melt!

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  5.Sift the low-gluten flour into the egg yolks and stir with the Z or W gesture., can't make circles.Stir evenly, don't over mix to avoid gluten in the flour.

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  6. (60 grams of white sugar) Beat the egg whites with an electric whisk, three times Add sugar, not all at once! Finally, add all the white sugar and continue beating until stiff peaks form (the egg whites that can be brought out when you lift the whisk are straight and pointed)

• 7.Put 1/3 of the egg white into the egg yolk and stir evenly.Use a spatula to stir evenly up and down, pour all the egg whites into the egg yolks and mix evenly! Preheat the oven for 15 minutes, with the upper tube at 130 degrees and the lower tube at 120 degrees.
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  8.Pour into an 8-inch mold, pad it with a towel, and shake out the bubbles.Add an appropriate amount of red beans and cook on the middle shelf of the oven.My oven is Changdi 32 liters, the upper tube is 130 degrees, the lower tube is 128 degrees, and the cooking time is 55 minutes.

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  9.After baking, take out the cake, shake it a few times, turn it upside down and bake it Cool on a wire mesh or baking sheet! Cool completely before unmoulding!