#trust of Beauty# Yogurt Taro Chiffon Cake

Name: #trust of Beauty# Yogurt Taro Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 45g Steamed taro; 42g Yogurt; 33g Caster sugar; 15g Corn oil; 38g Low-gluten flour

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

For the taro cake. It should be coconut fragrant, without coconut milk, just use yogurt. In fact, milk is also made, but no one eats yogurt.
Later, I discovered that there is a lot of taro in this recipe. The taro is actually a real product, with a generous portion, and the amount is more than that of flour. It seems that because of this, this Chi Feng Qiao feels a little real in his hands.
I don't know the temperament of this oven. According to the old habit, I rotated it by about 140, but it also cracked and bloomed. Now I don't mind too much. Does not affect eating.
I really want to see the purple color of the section, so let's wait until everyone arrives before cutting it. . .
Only when I eat it, I know that the so-called reality and weight are just imagination. . . . "

Ingredients

#trust of Beauty# Yogurt Taro Chiffon Cake

1. Ingredients: 2 eggs, 45 grams of steamed taro, 42 grams of yogurt, 33 grams of caster sugar, 15 grams of corn oil, 38 grams of low-gluten flour

2. Mash the taro, add yogurt and mix well.

3. Add egg yolk and 13 grams of caster sugar and mix well.

4. Add corn oil and mix well.

5. Sift in low-gluten flour,

6. Mix into a uniform batter and set aside.

7. The egg whites are beaten into coarse froth, and the remaining sugar is added in three times and beaten.

8. It is in a state of hard foaming.

9. Take one third of the egg whites into the batter and mix well.

10. Back into the egg whites,

11. Mix well.

12. Pour into a six-inch round mold with movable bottom.

13. Shake the surface.

14. Put it in the oven, the lower and middle level, the upper and lower fire 135 degrees, bake for about 40 minutes.

15. Immediately after being released,

16. Turn over after cooling.

17. Demoulding.

Tips:
The water content of taro will vary according to the variety and cooking method, and the consistency can be adjusted with yogurt.
When mixing the batter, it is not advisable to stir in a circular motion to prevent the flour from becoming vigorous and the batter to defoam.
The baking time and firepower need to be adjusted according to the actual situation.