Yogurt Hot Noodles Chiffon

Overview

How to cook Yogurt Hot Noodles Chiffon at home

Tags

• baking
• children
• afternoon tea
• corn oil
• egg
• low gluten flour
• white sugar
• yogurt
• lemon juice

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Weigh all the ingredients

   

3. 3 Pour corn oil, yogurt and 20 grams of white sugar into a basin and heat until it boils slightly. Remove from heat and set aside to cool down

   

4. 4 When the temperature drops to about 80 degrees, sift in the cake flour

   

5. 5 Mix well using cutting and mixing techniques and let cool

   

6. 6 Separate the eggs into a water-free and oil-free basin

   

7. 7 Pour the egg yolks into the cooled hot batter

   

8. 8 Or use the cutting and mixing method to mix well

   

9. 9 Sift the evenly mixed egg yolk paste

   

10. 10 The sifted egg yolk paste is very fine

    

11. 11 Beat the egg whites with a whisk at low speed until they are thick and add 30 grams of sugar

    

12. 12 When the egg whites begin to thicken, add 30 grams of sugar

    

13. 13 Finally beat until stiff peaks

    

14. 14 Take 1/2 of the egg white and add it to the egg yolk paste

    

15. 15 Cut and mix well

    

16. 16 Pour all the mixed cake batter into the remaining egg whites

    

17. 17 Mix well again

    

18. 18 Pour into an 8-inch cake mold and shake vigorously a few times to release air bubbles

    

19. 19 Place in the lower shelf of the oven preheated at 150 degrees for 10 minutes, adjust the temperature to 135 degrees and bake for 55 minutes. Take it out and flip it upside down. After it cools down, unmold with your bare hands

    

20. 20 I was in a hurry to take pictures, so I unmolded it before letting it cool down, and it was a little deformed

    

21. 21 Cut into pieces and eat