Cherry BlossomRed Bean PasteCake Ingredients: 80 grams of low-gluten flour, 30 grams of white sugar A,Eggs4 large ones (they should be big)

Water: 50 ml, Rapeseed oil: 30 ml, Salt-preserved cherry A: 20 grams, Red bean paste: 50 grams, Salt-preserved cherry B: 7-8 pieces, White sugar B: 40 grams

Cherry Blossom Red Bean Cake Method:1. Separate the egg whitesEgg yolksAfter separation, place the egg whites in the freezer for about 10 minutes; it's best if a thin layer of ice forms on the bowl.Meanwhile, wash the salt-preserved cherries A and B thoroughly to avoid excessive saltiness. Chop the salt-preserved cherry A and set aside.Prepare the egg yolk batter.

In the egg yolks, add white sugar A and mix well with an electric mixer; then add the rapeseed oil and mix again; add water and mix, sift in low-gluten flour and mix until there are no lumps. Add the chopped salt-preserved cherry A and gently mix.Whip the meringue: Take out the egg whites from the freezer and whip them on high speed. After forming stiff peaks, divide the white sugar B into three parts and add it in three times while whipping to achieve about 8-9 degrees of firmness; the tip should bend slightly when lifted.

(By now, you can start preheating the oven) at 170°CIn the egg yolk mixture, scoop a portion of the meringue and mix it in with an irregular motion (avoid circular motions). Then pour this mixture back into the remaining meringue; gently fold from the bottom to ensure thorough mixing without visible white parts. Finally, add the red bean paste and lightly combine.5. Line the base of the mold with 7-8 pieces of salt-preserved cherry B, then pour in the mixed batter and tap the mold gently to release air bubbles. Bake at preheated 170°C for about 30 minutes.After baking, remove from the oven and drop it from a height to release steam; then invert onto a bottle opening and allow it to cool overnight before demolding.

Gently fold a portion of the whipped egg whites into the yolk mixture using an uneven motion (avoid circular motions), then fold in the remaining whipped egg whites with a spatula, ensuring no circular motions.

Lay 7-8 salted cherry B petals at the bottom of the mold and pour the mixed batter over it. Gently tap the mold to remove air bubbles, then bake in a preheated oven at 170°C for 30 minutes.

Once done, drop the mold from a height to release any steam, then invert onto a bottle. Allow it to cool overnight before removing the cake.