Ingredients ?

Eggs 2

Milk 20g

Sugar 33g

Low gluten flour 23g

Mung bean flour 10g

Corn oil 20g

Mold: Learn Kitchen 4-inch heightened rose gold WK9148

Unique mung bean chiffon cake practice ?

Weigh the ingredients and molds for making, separate the egg yolks and whites into a clean bowl without water or oil.

Milk is added to corn oil and whisked until emulsified.

Sift in the low-gluten flour and mung bean flour.

Z-stir to combine.

Pour in the egg yolks.

Zig-zag and mix well to get a fine egg yolk paste.

Add sugar to egg whites in three batches and beat with electric mixer on low speed until stiff peaks form.

Take one-third of the meringue into the egg yolk mixture and mix well.

Add another third of the meringue and mix well.

Pour into the remaining one-third of the meringue.

Cut and mix well.

Pour into a 4-inch raised cake mold and shake out any air bubbles.

Set the ukoeoE6050 air oven to 130 degrees Celsius for 50 minutes. When the temperature reaches the set point, there will be a beep sound, then put the cake into the mold for baking, and when the beep sounds, immediately take out the mold and invert it, and then take off the mold after it cools down.

Finish picture

Finish picture