How to make yogurt chiffon cake (8 inches)

Yogurt Chiffon Cake (8 inches) is a very common dish, but it can be eaten in many different ways, and the various cooking methods can bring different stimulations to the vision and taste buds. It looks very delicious. If you like it with a light flavor, it is also very delicious without adding chili. If you like it with a strong flavor, you can add more chili. I hope it tastes delicious.

1. Prepare the necessary materials. Eggs can be stored at room temperature or in the refrigerator.

2. Prepare the necessary tools.

3. Weigh the necessary materials and separate the egg white and yolk. I usually crack the eggs into two halves, then turn them over and over to separate the egg white and yolk easily.

4. Pour the yogurt into a larger bowl, add corn oil and stir evenly.

5. Pour in the egg yolks in batches, one at a time and stir well before adding the next one.

6. Sift in the low-gluten flour twice, stirring clockwise with a manual egg beater each time. After stirring evenly, sift in the flour for the second time. The stirring time should not be too long. Stop when no obvious flour particles can be seen.

7. The mixed batter is smooth and flowing. The batter dripping when the whisk is lifted will not disappear immediately. Set the egg yolk batter aside.

8. Preheat the oven to 170 degrees. Add a drop of white vinegar to the egg white, and when beating with an electric whisk until it reaches coarse bubbles, add one third of white sugar. (Terminology called fish eye bubble)

9. Turn the electric whisk to the third gear and continue beating until it becomes fine and textured, then add one third of white sugar. At this time, when you lift the whisk head, the egg liquid cannot stick to the whisk head and will flow in a stream. It can still flow when you shake the whisk bowl.

10. Continue beating with the electric whisk at level 3 until the egg whites sag when you lift the whisk. Add the remaining one third of the sugar. At this time, the egg white bubbles become finer. When you lift the whisk, the egg whites in the basin cannot stand up, and the egg liquid on the whisk is drooping. (This is called wet foaming, suitable for making light cheesecake)

11. Continue beating the egg whites until the whisk is lifted up and there is a slightly short upright point without bending. At this point, it reaches a 10% foaming state (also called hard foaming), which is suitable for making round-mould chiffon cakes, egg sponges, meringue cakes, etc.

12. Take 1/3 of the meringue and add it to the egg yolk batter. Use a rubber spatula to stir evenly from bottom to top.

13. Pour all the egg yolk paste into the remaining meringue, stir quickly and evenly, and stir like stir-frying. Do not stir in circles.

14. The evenly mixed cake batter has a uniform color, no visible protein particles, and is still fluid.

15. Pour the cake batter into the center of the mold at a height of 30 cm.

16. Shake the mold to make the cake batter smooth. Hold the cake mold with both hands and shake it gently from top to bottom a few times to remove large bubbles. Put it into the preheated oven at 170 degrees for 50 minutes.

17. Take out the baked cake, shake out the internal gas and immediately turn it upside down on the baking rack.

18. After it has completely cooled, remove from the mold.

19. Complete without retraction.

Although the restaurant provides us with convenience, it still has many shortcomings. It is better to make it ourselves. Yogurt Chiffon Cake (8 inches) is easy to make, nutritious and healthy.