#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.