Yogurt chiffon cake

Overview

This issue’s baking journey is chiffon cake, and I’m here to join in the fun. I haven’t made cakes for a while. I’ve been too busy with a baby at home. When I saw the event, I also wanted to eat cake. The basic cake of chiffon cake, the yogurt chiffon cake I made today, is the foundation of the foundation. The chiffon cake itself is very soft, and with the addition of yogurt, it becomes even more soft and boneless. I was lazy today and didn't use the oven, mainly because I had posted a yogurt chiffon cake baked in the oven before, so today I used a rice cooker to bake this cake. The recipe for baking in the oven remains the same, and the effect will be better. This recipe is also very reliable, so you can refer to it with confidence.

Tags

• baking
• children
• cake
• afternoon tea
• chiffon cake
• birthday
• cake flour
• egg
• walnut oil
• white sugar
• yogurt
• lemon juice

Ingredients

Steps

1. 1 After the egg yolk and protein are separated, put the egg white in the freezer and freeze it until thin ice forms on the surface, so that the whipped egg white will be more stable and delicate. I froze it a little too much and it all turned into lumps, but it was no problem, it could be whipped after thawing a little. Add lemon juice to the frozen egg whites.

   

2. 2 When beating at low speed until large bubbles form, add about 10 grams of sugar. I added a total of 50 grams of sugar to the egg whites, but the main point is to add it in three times, and add less the first time, so that the whipped meringue will be more delicate and stable.

   

3. 3 Turn to high speed and beat until the foam becomes slightly fine. Add about 20 grams of sugar

   

4. 4 Continue beating at high speed until the foam is very fine and add about 20 grams of sugar for the third time

   

5. 5 Continue to beat at high speed until the egg whites in the advanced egg beater form a downward-curved triangle,

   

6. 6 Turn to low speed and continue beating. When the advance beater has a pointed triangle, the egg whites are ready.

   

7. 7 Add 30 grams of sugar and walnut oil to the egg yolks

   

8. 8 Stir thoroughly until combined,

   

9. 9 Add yogurt and mix well

   

10. 10 Sift the low-gluten flour twice in advance. Sifting it twice in advance is to ensure that there is enough air in the flour, and the cake batter will be more fluffy and less likely to clump

    

11. 11 Then sift into the egg yolk paste

    

12. 12 Mix well.

    

13. 13 Take about 1/3 of the egg white and add it to the egg yolk paste

    

14. 14 Mix well.

    

15. 15 Then pour in the remaining egg whites

    

16. 16 Mix evenly to form a fine cake batter. The method of mixing the cake batter is very important. Please see the linked article in my notes. I have previously posted a detailed post on the mixing method

    

17. 17 Pour the cake batter into the rice cooker pot

    

18. 18 Turn on the cake function button and the time is 50 minutes. You can also use an oven for this step. The specific method is: preheat the oven to 150 degrees for 10 minutes, and bake in the oven for 40 minutes.

    

19. 19 Wait until it is completed automatically and the cake is baked

    

20. 20 When the cake is baked, take the pot out of the pot immediately to prevent moisture from falling onto the cake. The bottom of the cake baked in the rice cooker is brown, which is basically the same as the cake baked in the oven

    

21. 21 The cake will shrink a little, but it's normal. The color of the surface is very light, because the rice cooker cannot color the surface, but the taste is still very good, almost the same as baking in the oven.