How to make yogurt cranberry chiffon

When you are married or have a significant other, what will you do if you leave work early? At this time, if you can go to the kitchen and prepare a sumptuous dinner for your loved one, he will definitely be touched and your relationship will definitely be sublimated. Well, now I will teach you the detailed method of making yogurt cranberry chiffon.

1. Beat the egg yolk and 20g of fine sugar until the sugar is dissolved and the egg liquid becomes thick. Gradually add salad oil and yogurt to the egg yolk liquid, and add a few drops of vanilla extract to enhance the flavor.

2. Mix the low flour and salt, sift twice and add to the egg yolk liquid, stir evenly with a rubber spatula until there are no small particles of flour

3. Add lemon juice to the egg whites, beat with an electric whisk until large bubbles appear, then add 60 grams of fine sugar in three times and beat until hard foam forms.

4. Preheat oven to 150 degrees

5. Mix the egg yolk paste with 1/2 of the egg white paste, stir quickly and evenly, then add another 1/2 of the egg white paste and cranberries, mix well and pour into the cake mold, shake it gently, and gently scrape the surface

6. Put it in the lower middle layer of the oven, set up the tin foil wall, bake for about 95 minutes, do not open the oven door in the middle, and turn it upside down to cool immediately after baking to prevent shrinkage

This is the end of the introduction to the recipe of yogurt cranberry chiffon. It’s up to you from now on. So, start cooking in the kitchen from now on. Believe that you can defeat yourself and it can also defeat it.