Cranberry yogurt chiffon

Overview

If you want to eat cheesecake with a delicate texture but are afraid of getting fat, check it out. The texture is not inferior to cheesecake, and the taste is not as sweet as cheesecake. Delicate and fragrant. A high imitation cake with low sugar, oil and fat. It satisfies your taste buds and tastes zero burden.

Tags

• baking
• children
• cake
• afternoon tea
• cake flour
• corn oil
• corn starch
• cranberry
• egg
• white sugar
• yogurt
• salt

Ingredients

Steps

1. 1 After the egg yolks are separated, add corn oil and mix well. Add yogurt and mix well. Then sift in the low flour and mix until there are no particles. Set aside. (I use Moslian, one can is exactly 200ml)

   

2. 2 Beat the egg whites with salt until coarse foam, add 1/3 sugar and beat until smooth, then add 1/3 sugar and beat until texturey, then pour in the remaining 1/3 sugar and cornstarch and beat until stiff peaks form. (When you lift the egg beater, it has a small upright tip)

   

3. 3 First add 2 tablespoons of egg whites into the egg yolk paste and mix well. Then add 2 tablespoons of egg whites and mix well. Then pour it back into the egg white bowl and mix thoroughly. (Move quickly and gently) Preheat the oven to 160 degrees

   

4. 4 Wrap the bottom of the 8-inch mold with tin foil. Pour the cake batter in, lift the mold 10cm, then let go and let it fall naturally onto the counter to pop out the air bubbles. Sprinkle cranberries on top

   

5. 5 Place the mold into a baking pan filled with water. The penultimate floor. Heat up and down to 160 degrees for 60 minutes. Bake for 30 minutes, then cover with tin foil. (Open the oven door quickly and close it quickly)

   

6. 6 Time to come out. No need to undercut.

   

7. 7 Shrinks slightly after cooling.

   

8. 8 Cut into pieces and taste. The taste is very delicate. The cake feels light in the hand.