Sea buckthorn juice yogurt chiffon
Overview
The sea buckthorn juice should not be wasted after being squeezed. I have to use it all to make it worthy of my pricked hands. This chiffon recipe is sour and sweet, and the roasted texture is moderately soft and firm without cracking or sagging. It looks good and is delicious!
Tags
Ingredients
Steps
-
Pour fresh sea buckthorn juice into a large bowl
-
Add yogurt and egg yolks.
-
Add corn oil.
-
Beat evenly with a hand mixer.
-
Sift in cornstarch and plain flour.
-
Add a few drops of vanilla essence and stir until smooth and even.
-
Add a few drops of lemon juice and all the sugar to the egg whites.
-
Beat with an electric whisk, checking the consistency from time to time.
-
Whisk until there is a dry peak that can stand up when you lift the whisk.
-
Take part of the meringue and put it into the egg yolk paste.
-
Stir evenly and add some of the meringue into the egg yolk batter. (You can start preheating the oven at this time)
-
Stir quickly and pour the egg yolk paste into the remaining meringue.
-
Stir quickly to combine.
-
Pour the mixed egg batter into the eight-inch chiffon cake mold from a height of 20 cm.
-
Shake it on the table a few times to release big bubbles, then put it in a preheated oven at 150 degrees for 50 minutes.
-
Bake for about 20 minutes.
-
After taking it out of the oven, turn it upside down on the grill to cool and unmold.
-
It’s out
-
True color pictures. Unmodified look.
-
Posing and taking pictures
-
Appreciation of the finished product
-
Beautiful
-
I want to send any one
-
Hehe
-
according to your preference for sugar and
