Mung Bean Chiffon Cake

Mung Bean Chiffon Cake

by Moe City Food

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Occasionally eating mung bean to clear away heat and detox can also relieve the heat. Today, I will have a mung bean chiffon cake that can clear away heat and detoxify the heat."

Mung Bean Chiffon Cake

1. The production of egg yolk paste: Pour edible oil into milk and use a whisk to emulsify. After emulsification, it will become sticky.

Mung Bean Chiffon Cake recipe

2. Add 10g sugar and 5 egg yolks, and beat well with a whisk

Mung Bean Chiffon Cake recipe

3. Then add mung bean paste and beat evenly.

Mung Bean Chiffon Cake recipe

4. Sift in low-gluten flour, stir evenly with a spatula, or cut in half. At this time, begin to preheat the oven to 140 degrees.

Mung Bean Chiffon Cake recipe

5. Whip the egg whites: add 50g of white sugar to the egg whites in 4 times, and beat until hard foaming, so that it looks like a small corner when pulled up

Mung Bean Chiffon Cake recipe

6. Put one-third of the egg whites into the egg yolk batter, pick up from the bottom and mix well, pour all the batter into the egg whites, quickly stir and cut.

Mung Bean Chiffon Cake recipe

7. Pour the batter into a 6-inch mold, shake the mold vigorously a few times to shake out the bubbles in the batter. (Two six-inch quantities)

Mung Bean Chiffon Cake recipe

8. Put it in the preheated oven. 140 degrees, 55 minutes

Mung Bean Chiffon Cake recipe

9. After the cake is out of the oven, shake it lightly twice to prevent it from shrinking, and then immediately buckle it and let it cool. After it is completely cooled, it is directly demoulded by hand

Mung Bean Chiffon Cake recipe

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