How to make yogurt cranberry chiffon cake

Cooking can be a simple thing. Just pour the vegetables into the pot and stir-fry or boil them. But do you really like to eat such dishes? In order to make a good dish, you need to have fixed methods and techniques. So, let me teach you how to make yogurt cranberry chiffon cake.

1. Pour yogurt into the bowl and gradually add corn oil

2.121 Add an egg yolk and mix well

3.212 Use a whisk to mix the oil and water

4. Add egg yolks one by one and mix well

5. Sift in the flour twice and stir evenly with a whisk

6.1 Add a few drops of lemon juice

7.2 Set the egg yolk paste aside

8. Use an electric whisk to beat the coarse foam at low speed, and add one-third of white sugar

11.2 When the egg whites have obvious texture, add one third of the white sugar

12. Take a fist-sized egg white and put it into the egg yolk paste and mix well.

13. Pour the remaining batter into the egg white bowl and mix well.

14. The cake batter is ready

15. Sprinkle with dried cranberries. Mix it

16. Pour into 8-inch center control mold. Vibration jixia mold

17. Put it in the preheated oven and bake at 160 degrees in the middle and lower layers for 35 minutes

18. Turn the cake upside down immediately after taking it out of the oven. Cool down and cut into pieces

First of all, reading the instructions for making yogurt cranberry chiffon cake shows that you are very patient. And this patience will inevitably lead to different achievements in this dish. So, you need to try it quickly while you are young.