4 eggs, 50g of low-gluten flour, 50g of condensed milk, 35g of salad oil and 45g of fine sugar.

ingredients

Appropriate amount of bean paste and 4 drops of lemon juice.

Steps of red bean paste sandwich cake 1

Heat the salad oil to a boil with low heat, and then turn it off.

Step 2

Pour in the sieved low-gluten flour and stir well.

Step 3

Add 50 grams of condensed milk to the evenly mixed cooked noodles and mix into a milk paste.

Step 4

Separate eggs. Put a whole egg together with three yolks, and put three proteins in a water-free and oil-free container. Add the broken yolk liquid into the milk paste, draw Z with a manual eggbeater, and stir it into a smooth state. This is the yolk paste for later use.

Step 5

Add 4 drops of lemon juice to the egg white, beat it with a chef's machine at low speed until it is coarse, then add fine sugar in several times and beat it until it is hard to foam.

Step 6

Add one third of the egg white cream to the egg yolk paste, and cut and mix evenly.

Step 7

Then pour the yolk paste into the remaining egg white cream and cut it into a smooth cake paste.

Step 8

Pour into the mold. One part is poured into a 6-inch pizza tray, and the other part is poured into a 6-inch movable bottom cake mold. The bottoms of both molds are covered with 6-inch round oil-absorbing paper, and the oven is preheated at 160 degrees 10 minutes, and the penultimate layer is placed and baked for 60-70 minutes.

Step 9

After cooling, cut in half, spread bean paste on one half, and then cover the other half.