Cooking Steps

1. 

   Step1:Take 2 large basins and 3 small bowls. Put the eggs into the large basin. Use a 15ml measuring spoon to scoop the yolk into another large basin. Cover the egg white and refrigerate. Put 33g of fine sugar Two point six Gram of tea powder + 33 grams of low gluten flour. 33 grams of red beans into a small bowl.

2. 

   Step2:Make a yolk paste. Add 13g of sugar to the yolk, add 20ml of water to stir for 30 seconds, add 20g of oil to mix well, sift in low gluten flour and draw 8 to mix well, add in red beans and mix slightly.

3. 

   Step3:Make a protein cream.

4. 

   Step4:Mix. Bake in the oven for 170 ℃ for 30 minutes. Shake out the hot air after baking. Turn it upside down to cool. Demould and enjoy.