Yogurt chiffon

Overview

I have made a lot of chiffon, and my favorite chiffon is yogurt chiffon. It is light and light, moist and soft. This time I adjusted the recipe and used the egg yolk method. The egg yolk method is when making egg yolk paste, the egg yolk is added after the flour. When adding it in batches, be careful to use a zigzag stirring method to mix it evenly. It is said that the batter made by the egg method is more delicate. Friends who are interested can try it~~ Wunuo 18 cm hollow mold

Tags

• baking
• cake flour
• corn oil
• egg yolk
• yogurt
• fine sugar
• protein

Ingredients

Steps

1. 1 Preheat the upper and lower tubes of the Midea Smart Baking Master oven to 150 degrees, separate the egg whites and yolks, set aside yogurt and corn oil, add fine sugar,

   

2. 2 Mix well

   

3. 3 Sift in low-gluten flour

   

4. 4 Mix well with a hand mixer in a zigzag pattern

   

5. 5 Add 5 egg yolks in three portions

   

6. 6 Stir evenly each time in a zigzag pattern

   

7. 7 The mixed egg yolk paste is delicate and shiny

   

8. 8 When the egg whites are whipped at high speed and there are thick bubbles, add 1/3 of the fine sugar and continue whipping. When the meringue gradually thickens and lines appear, add sugar for the second time and continue beating. When the meringue texture becomes more obvious, add the remaining sugar and continue beating at low speed until the sticky peaks droop

   

9. 9 Take one third of the meringue and mix it with the egg yolk paste

   

10. 10 Mix well

    

11. 11 Pour the meringue bowl back,

    

12. 12 Continue to mix from bottom to top

    

13. 13 Put the cake batter into the hollow mold

    

14. 14 Shake gently to distribute the batter evenly

    

15. 15 Place in a fully preheated oven and bake at 150 degrees for 35 minutes

    

16. 16 Immediately after taking it out of the oven, lightly shake it and invert it onto a wine bottle to cool

    

17. 17 Remove from the mold after cooling completely