Teach you to do at home, red bean yogurt chiffon! The texture is soft and moist, so delicious

Red bean yogurt chiffon

The fluffy chiffon, with the addition of homemade honey red beans, makes the ordinary chiffon cake have another heavy taste, which is very much for me who loves to eat honey beans.

ingredient

4 eggs

Low gluten flour 70 g

Corn oil 46 g

70 g of caster sugar

Yogurt 85 g

60 grams of red beans

Low gluten flour (for red beans) 8 g

steps

Step 1

Pour the corn oil into the beaten egg bowl first, then the yogurt.

Step 2

Use a manual whisk to mix well.

Step 3

Pour in the low powder that has been sifted in advance.

Step 4

Draw a word on the manual whisk and mix until there is no dry powder.

Step 5

Then add the yolks to the batter.

Step 6

Stir well with a hand pump or spatula.

Step 7

Then process the honey red beans, and add the low powder to the honey red beans. Let the honey red beans all be coated with a layer of low powder, and then sift through the excess powder with a sieve.

Step 8

Add the granulated sugar to the egg whites three times and start beating with an electric whisk. First turn high speed and then turn low speed to beat to neutral foaming state.

Step 9

Add 1/3 of the meringue to the egg yolk batter.

Step 10

Stir well with a spatula.

Step 11

Pour the mixed egg yolk paste into the remaining meringue and continue to stir well with a spatula.

Step 12

Then put the processed honey beans into the batter.

Step 13

Use a spatula to roughly stir a few times to spread the beans evenly.

Step 14

Pour the batter into the mold from a high place and shake it slightly to bring out large bubbles.

Step 15

Place in the lower layer of the oven at 170 degrees in advance and bake at 170 degrees above the heat for about 45 minutes.

Step 16

Immediately after the oven, the hot air is shaken off, and the inverted buckle is cooled and then cut into pieces and sealed. Look, the perfect big headshot.

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