Six-inch yogurt chiffon cake

Six-inch yogurt chiffon cake

Overview

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Ingredients

Steps

  1. First break the eggs into a small bowl. The egg yolks must not be broken. If the egg whites are mixed in, it will have a great impact on the subsequent whipping.

    Six-inch yogurt chiffon cake step 1

  2. I use a spoon to separate the egg whites and egg yolks. I also use an egg separator, but the effect is not as good as expected. The egg whites always stick to each other, maybe I am not good at using them:) The spoon must be clean, and the size should be larger than the egg yolks.

    Six-inch yogurt chiffon cake step 2

  3. Three eggs can almost meet the needs of a six-inch cake. That brand of eggs is smaller in size, so you may need one more. I always measure in grams, which is more accurate. Three egg yolks are about 50 grams. At this time, add 54 grams of plain yogurt. Because there is already sucrose in the yogurt, there is no sugar added to the egg yolk liquid.

    Six-inch yogurt chiffon cake step 3

  4. Add 30 grams of tasteless corn oil. Strong-flavored peanut oil and the like are not suitable here. Sunflower seed oil should also work.

    Six-inch yogurt chiffon cake step 4

  5. Sift in 40 grams of low-gluten flour

    Six-inch yogurt chiffon cake step 5

  6. Sift in 9 grams of corn starch

    Six-inch yogurt chiffon cake step 6

  7. Mix the above ingredients evenly to avoid the appearance of gluten caused by vigorous stirring.

    Six-inch yogurt chiffon cake step 7

  8. Prepare 36 grams of white sugar and add 1 gram of salt to make the taste sweeter.

    Six-inch yogurt chiffon cake step 8

  9. grams of egg whites, 36 grams of white sugar, and 5-8 drops of white vinegar are the ingredients for beating the egg whites. The whipping container must be oil-free and water-free, otherwise it will easily cause whipping failure. This involves molecular material science and requires special attention.

    Six-inch yogurt chiffon cake step 9

  10. Before beating the egg whites, preheat the electric oven to 140 degrees, and then start processing the egg whites. After adding white vinegar to the egg whites, first use a clean egg beater to beat the egg whites. After a few times, large bubbles will appear. At this time, add one-third of the white sugar.

    Six-inch yogurt chiffon cake step 10

  11. Start beating with the electric mixer. After fine bubbles appear, add another third of the white sugar. If you use a handheld whisk, it won't take long.

    Six-inch yogurt chiffon cake step 11

  12. Continue to beat with the electric egg beater, always pay attention to the changes in the egg whites. When they feel thick, use an egg beater to pick up the egg whites. When small curved corners appear, it is almost the wet whipping stage. At this time, all the remaining one-third of the sugar should be added.

    Six-inch yogurt chiffon cake step 12

  13. After beating for a while, observe the changes in the egg beat. The small sharp corners become straight, then it is OK. Beating the entire egg white does not take a long time and is not too difficult. As long as the tools are clean and there are no impurities, there should be basically no problems.

    Six-inch yogurt chiffon cake step 13

  14. Mix one-third of the egg white into the egg yolk liquid and mix it up and down, just like stir-fry. Cutting, pressing and turning is the basic technique. After mixing evenly, add another third of the egg whites and continue mixing up and down. Finally, pour the mixture into the remaining egg whites. The silicone knife can scrape the egg yolk container very clean.

    Six-inch yogurt chiffon cake step 14

  15. Finally, pour the evenly mixed egg batter into the mold and shake it hard a few times to knock out the big bubbles in the batter.

    Six-inch yogurt chiffon cake step 15

  16. Put the mold into the preheated oven. The temperature of my oven is on the high side. I adjusted it to upper and lower tube heating, 120 degrees.

    Six-inch yogurt chiffon cake step 16

  17. My baking time is thirty-five minutes. During the baking process, the batter is constantly rising and there should be no shrinkage. Pay attention to the color change at any time. If the expansion is too fast or the color is too dark, the temperature is too high and needs to be adjusted as soon as possible.

    Six-inch yogurt chiffon cake step 17

  18. Take it out when the time is up to avoid burns. Invert the mold and wait for it to cool naturally. Just wait and eat.

    Six-inch yogurt chiffon cake step 18

  19. It's done, I'm starting to feel confident in my pastry making! ! Next time I will experiment with coffee flavor, try not to add oil, add more yogurt, and come up with a new recipe.

    Six-inch yogurt chiffon cake step 19