Mung Bean Yogurt Chiffon Cake

Name: Mung Bean Yogurt Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 80g Flour; 20g corn starch; 30g Corn oil; 60g Yogurt; 30g Sugar; 3 pcs egg; Some White vinegar; Some Cooked Mung Beans

by Kang Kang 1818

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Mung bean soup can be used to relieve heat and thirst. The soup can be drunk directly. "

Ingredients

Mung Bean Yogurt Chiffon Cake

1. Sift the flour and cornstarch after mixing

2. Beat three egg yolks in a clean basin

3. Pour the yogurt and mix well

4. Pour in corn oil and stir well

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

6. Add a little white vinegar to the egg whites, add sugar in three times and beat with an electric whisk until the whisk has a straight triangle

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

8. And then pour it back into the remaining meringue

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

10. Sprinkle with cooked mung beans and stir well

11. 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