Yogurt Chocolate Bean Cupcakes

Overview

I like the sweet and sour taste and the silky texture! This cake tastes like a light cheese cake. Although it lacks the aroma of cheese, it has the smoothness of yogurt and is mixed with the rich aroma of chocolate, making this cake more refreshing and sweet but not greasy!

Tags

• baking
• afternoon tea
• cake flour
• corn starch
• egg
• salad oil
• yogurt
• chocolate beans
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 First, prepare two mixing bowls. Keep all equipment containers free of oil and water, and weigh the materials for later use! (The yogurt I make here is self-made, and it is sugar-free. If your yogurt contains sugar, please reduce the sugar in the formula as appropriate)

   

2. 2 Pour the egg yolks and egg whites into two containers respectively (you can also use a yolk separator here, and be careful not to mix the egg yolks into the egg whites, it won’t work at all)

   

3. 3 Pour the cooking oil into the egg yolks and stir evenly with a hand whisk. (Just mix until no oil is visible)

   

4. 4 Then pour the yogurt fermented by Sichuan Xiu Children's bacteria into the mixed egg batter, and stir evenly again! (The yogurt must be very thick. If not, please reduce the amount of yogurt)

   

5. 5 Pour the sifted flour and cornstarch into the mixed egg batter and mix evenly. Stir until there are no particles and no dry powder! After mixing the egg batter, set it aside for later use. (Egg batter with cornstarch added is less likely to defoam and has a more delicate texture)

   

6. 6 Next, beat the egg whites. Add a few drops of lemon juice (or white vinegar) into the egg whites and beat until the volume becomes slightly larger. When the surface looks like fish-eye bubbles, add 20g of fine sugar (add the fine sugar in three batches) and continue to beat at low speed

   

7. 7 When the foam is no longer visible on the surface, add 20g of fine sugar for the second time, and then beat with a whisk at medium speed. (White sugar can play a stabilizing role)

   

8. 8 When the egg whites have obvious lines and are not easy to disappear, add the remaining white sugar for the third time. Turn the egg beater to high speed and beat for one minute, then turn to low speed for two minutes.

   

9. 9 Beat the egg whites until they are in the shape of a chicken tail, and just turn the bowl upside down and there is no slippage (try to beat every corner). If you are afraid of shrinkage, you can beat it until it is harder and dry.

   

10. 10 Beat the egg whites until they are in the shape of a chicken tail, and just turn the bowl upside down and there is no slippage (try to beat every corner). If you are afraid of shrinkage, you can beat it until it is harder and dry.

    

11. 11 Beat the egg whites until they are in the shape of a chicken tail, and just turn the bowl upside down and there is no slippage (try to beat every corner). If you are afraid of shrinkage, you can beat it until it is harder and dry.

    

12. 12 Preheat the oven at 160 degrees for ten minutes. At the same time, pour the mixed egg batter into paper cups, each paper cup is about eight full, then slam it from top to bottom to pop out the bubbles inside, sprinkle with chocolate beans and prepare for baking. (Chocolate beans are the kind that can withstand high temperatures)

    

13. 13 Put the prepared egg batter into the middle and lower layers of the preheated oven and heat it up and down at 140 degrees for 40 minutes (the temperature here should be adjusted according to your own oven). Pay attention at the end to avoid overbaking.

    

14. 14 No shrinkage, no cracking!

    

15. 15 It’s time to eat!

    

16. 16 Finished product pictures