Mung Bean Yogurt Chiffon Cake

Name: Mung Bean Yogurt Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 72g Flour; 60g Yogurt; 18g corn starch; 40g Soft white sugar; 30g Corn oil; 3 pcs egg; 2 drops White vinegar; 1 piece Cooked Mung Beans

by Kang Kang 1818

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The recent high-temperature sauna is a bit naive, and the continuous high temperature also makes the body a little dehydrated. So I cook mung bean soup every day. It really relieves heat and thirst. The soup can be drunk directly, but what should I do with the remaining mung beans? , Just use it when making cakes, it can also play a role in preventing heatstroke and cooling.

Ingredients

72g Flour
60g Yogurt
18g Corn Starch
40g Soft White Sugar
30g Corn Oil
3 pcs Egg
2 drops White Vinegar
1 piece Cooked Mung Beans

Mung Bean Yogurt Chiffon Cake

1. Flour and corn starch are mixed and sieved to make low-gluten flour

2. Beat the three egg yolks in a clean bowl, then pour in the yogurt and mix well

3. Pour in corn oil and stir well

4. Sift in low-gluten flour and gently stir to make egg yolk paste

5. Three egg whites plus 2 drops of white vinegar, add sugar in three times and beat with an electric whisk until the whisk has a straight small triangle

6. Add 1/3 of the meringue to the egg yolk paste, chop and toss

7. And then pour it back into the remaining meringue

8. Still cut and mix up and down to make a delicate cake batter

9. Sprinkle with cooked mung beans and stir well

10. Pour into an 8-inch cake mold (the mung beans are basically sinking to the bottom), preheat the oven in advance, and bake at 160 degrees for 40 minutes