Rose yogurt chiffon

Overview

I tried Ubit yogurt baking powder and made a large bowl of fragrant blueberry-flavored yogurt. I quickly used it to try a yogurt chiffon that I had never made before. The effect was really good! The chiffon is made high and has the aroma of blueberries, roses, yogurt and strong eggs, and the taste is also very good! I was not very sure about the hollow mold that I had just redeemed with points from Gourmet World. The cake batter prepared with two eggs was a little short. Three eggs should have been just right. The only other minor shortcoming is that I was a little anxious to remove the mold, and the surface is very rough, but there is nothing I can do about it, because we have a greedy little cat in our family who can't wait to eat the cake! As rough as it is, as long as it tastes good, that’s enough! Anyway, you can eat it yourself! (Comfort yourself...) The delicate, smooth and colorful taste, I believe you will like it!

Tags

• pastries
• baking
• corn oil
• corn starch
• dried roses
• egg white paste: egg white
• egg yolk paste: egg yolk
• homemade blueberry flavored yogurt
• white sugar
• lemon juice
• plain flour

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks into two containers. The container holding the egg whites must be clean, oil-free and water-free. Add 20 grams of white sugar to the egg yolks and mix thoroughly.

   

2. 2 Add corn oil in portions and stir until fully combined.

   

3. 3 Add homemade blueberry flavored yogurt and mix thoroughly.

   

4. 4 Remove the stems from the dried roses, crush the petals slightly and add them, mix well.

   

5. 5 Mix the ordinary flour and cornstarch thoroughly, add to the egg yolk paste, and mix gently using the up and down method. Preheat the oven to 150 degrees.

   

6. 6 Add lemon juice to the egg whites and beat until coarse foam. Add 10 grams of sugar and 5 grams of starch and continue beating.

   

7. 7 Beat until the foam becomes fine, then add 10 grams of sugar and continue beating.

   

8. 8 When the protein paste is whipped into very three-dimensional textures, add the remaining 10 grams of sugar.

   

9. 9 Continue beating until the egg whites form short peaks when you lift the whisk.

   

10. 10 Spoon one-third of the whipped egg white batter into the egg yolk batter, and gently stir up and down evenly.

    

11. 11 Add the remaining egg white batter to the egg yolk batter in two batches, mixing well after each addition.

    

12. 12 Pour the mixed cake batter into the mold, gently shake out the large bubbles inside, and bake in the oven at 150 degrees, middle layer, upper and lower heat, for about 40 minutes. Take it out and flip it upside down immediately. Let it cool completely before removing it from the mold. It will come off very beautifully!