How to bake yogurt chiffon cake

A bowl of fragrant baked yogurt chiffon cake is sure to be mouth-watering, and it is not difficult to make. The key to this dish is that the ingredients must be fresh and the cooking time must be well controlled. Add the local unique onion oil, and you will definitely want to eat it every day. Reminder: You can add some light soy sauce when making it, the color will look better.

1. Prepare ingredients and weigh them. Completely separate egg whites from yolks. Make sure the egg white bowl is free of oil and water, and make sure the whisk is clean and free of water.

2. Beat the egg whites until dry foam forms. Use a whisk to beat the egg whites until they form fish-eye bubbles, then add 1/3 of the sugar. Continue beating until the egg whites begin to thicken, then add another 1/3 of the sugar. Beat again until lines appear on the surface, then add the remaining 1/3 of the sugar. The egg beater is moved gradually from low speed to high speed. When the egg beater is lifted and the egg whites can be pulled out into curved sharp corners, it means that it has reached the stage of wet foaming. Beat again. When you lift the whisk, the egg whites can be pulled into a small pointed corner with a small bend, and the wet foam is gradually drying up.

3. Mix the egg yolk liquid. Add 4 egg yolks and 20g of sugar and beat lightly with a whisk. Do not beat the egg yolks. Add 40 grams of salad oil and mix well. Add 100g of yogurt and mix well.

4. Sift the low-gluten flour and starch into the egg yolk liquid, stir it by hand first to avoid powder flying, then stir it slightly to mix it evenly. Remember not to beat the egg yolk mixture.

5. Pour 1/3 of the egg white into the egg yolk mixture. Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to avoid defoaming the egg whites). After stirring evenly, pour all the egg yolk paste into the bowl containing egg whites, and stir evenly using the same method until the egg whites and egg yolk paste are fully mixed.

6. Pour the mixed cake batter slowly into the mold, like a ribbon slowly sliding down. Smooth it out, hold the mold with your hands and shake it hard on the table twice to shake out the large bubbles inside.

7. Put it in the preheated mini oven at 130 degrees and bake for about 30 minutes. Take it out, press the surface with your hand and there is no rustling sound, insert a toothpick into the middle and pull it out without any stickiness.

8. Take the baked cake out of the oven, let it cool naturally, and remove it from the mold.

9. Enjoy it!

Due to the busy city life, many people don’t like to cook. It is not difficult to bake yogurt chiffon cake. It is suitable for people who work and study every day. After a busy day, they can still enjoy the delicious food they made.