How to make Yogurt Angel Chiffon

For many mothers, if their babies and loved ones eat healthily, they will get sick less often. Today, I will introduce to housewives a Yogurt Angel Chiffon dish that is suitable for family consumption.

1. Add sugar to the egg whites three times and beat with an electric whisk until it is about 80% whipped, not too hard; (Put it in the refrigerator temporarily)

2.1 Sift the low-gluten flour, add it to the yogurt, mix and stir evenly; preheat the oven to 160 degrees

3.2 Add salad oil to yogurt, stir well, and add a little vanilla essence

4. Add the beaten egg whites to the batter two or three times, stirring gently each time until mixed evenly.

5. Drain the wine from the cranberries, coat the surface with 10 grams of flour, add it to the batter, and then pour it into the mold; (I used a mixture of raisins and dried cranberries this time, and I didn’t use wine-soaked dried fruits, I used dry ones directly)

6. Put it in the lower middle layer of the oven and bake for about 50 minutes. After baking, take it out immediately, turn it upside down, let it cool and then demould it.

Maybe someone in your family knows how to make Yogurt Angel Chiffon, but I believe the methods are different. Therefore, in order to experience the difference, you should try it yourself. Only through your own efforts can you realize its value.