Yogurt chiffon cake (eight inches)

Overview

How to cook Yogurt chiffon cake (eight inches) at home

Tags

• baking
• corn oil
• fine white sugar
• fresh eggs
• low gluten flour
• yogurt
• lemon juice
• salt

Ingredients

Steps

1. 1 Prepare the required ingredients. Eggs are refrigerated and then warmed up. Stainless steel basin, egg beater, scraper, mold, etc. ensure no oil or water. Sift the flour in advance.

   

2. 2 The egg separator separates the egg whites and egg yolks. The egg whites are placed in a stainless steel basin and placed in the refrigerator for later use. Place the egg yolks in a bowl and set aside.

   

3. 3 Add yogurt and fine sugar 1 to a stainless steel basin and beat with the egg beater at 1 speed until the sugar melts. Add corn oil and beat at speed 3 until the yogurt is emulsified and the oil disappears. The two blend into one, making the cake softer and slightly moist.

   

4. 4 Add the egg yolks and stir gently with a spatula until completely combined. Add salt to bring out the sweetness of the fine sugar.

   

5. 5 Use a fine sieve to sift in the flour three times, and use a spatula to mix in a Z-shape until the egg yolk paste is fine, thick, and slightly fluid. Then put it in the refrigerator to chill.

   

6. 6 Preheat oven. Remove the egg whites and add lemon juice to remove the fishy smell and stabilize the egg whites. Beat at speed 1 until fish-eye bubbles appear, add 1/3 fine white sugar 2. Beat at speed 3 until the egg whites are thick and form coarse foam, add 1/3 fine white sugar 2. Continue beating until the egg whites become larger in size and appear lines, add the remaining fine white sugar 2. Beat until there are small drooping peaks, which is wet foam. Turn to level 1 and beat. Lift the egg beater at any time to check. If short, straight peaks appear, it is dry foam, and the beating is complete.

   

7. 7 Take out the egg yolk paste, add 1/3 of the egg whites into the egg yolk paste, and mix quickly until it is almost uniform. Pour the mixture into the remaining egg whites, and mix gently and quickly until it becomes a fine and even cake batter. Pour the cake batter 20 cm away from the mold, smooth it out and shake it twice to release big air bubbles.

   

8. 8 Bake in the oven at 150 degrees for about 1 hour (70 minutes in Demonco oven). After taking it out, put it down from a height of 20 cm, shake out the heat, turn it upside down quickly, let it cool completely and then carefully remove it from the mold. It tastes moister and softer after being refrigerated overnight.

   

9. 9 Sprinkle a little powdered sugar for daily consumption. The finished product has a delicate texture and a smooth and fragrant taste.