How to make blueberry yogurt cake

You often have friends coming to your house, but you always take them out to eat. Isn't this very impolite? What's more, it would be healthier if you could eat it at home. So, for the sake of friendship and health, you have to master some cooking skills. So, let me teach you how to make blueberry yogurt cake.

1. Let’s make the chiffon cake first. Chiffon cake ingredients: 5 eggs, 85g low flour, 40g milk, 40g corn oil, 60g sugar (20g egg yolk, 40g egg white)

2.1 Add 20g sugar to the egg yolks and beat with a whisk.

3.2 Separate the egg yolks and egg whites and put them into two clean, blocked bowls.

4.12121Sieve in low flour and continue stirring. PS: Many people use a mixing knife to cut and mix at this step, but I don’t think it’s necessary to be so particular, so I always just use a whisk to stir irregularly.

5.21212Add 40g corn oil and 40g milk and continue stirring.

6. Stir the egg yolk liquid until there are no particles. Do not over-stir to avoid stringiness.

7. Add two or three drops of lemon juice to the egg whites, add white sugar three times, and stir with an electric whisk until hard foam is formed, as shown in the picture.

8. Add one third of egg whites to the egg yolk liquid, mix evenly with a mixing knife, pour into the remaining egg white basin, mix evenly, and put into an 8-inch round mold with a removable bottom. At this time, preheat the oven to 120 degrees.

9. Put the mold into the oven, lower middle layer. Bake at 120 degrees for 1.5 hours. PS: I see many people bake at 170 degrees for one hour, but when I use my oven to bake like this, it always cracks very badly and the middle is not cooked, so I slowly adjusted to the current temperature and time. You should also adjust it according to your own oven.

10. After baking, turn it upside down and remove it from the mold after it cools down. Use a knife to cut into three pieces. I don't have a professional knife, so I cut it with a fruit knife, so it's very ugly~~~

11. While waiting for the cake to cool, you can prepare other ingredients for the cake. 300g yogurt, 200g blueberry jam, 400g light cream, 70g sugar, 3 pieces of Dingli tablets, soak in water until soft.

12. Add blueberry jam to yogurt and mix well. I like the granular texture of blueberries, so I didn’t use a blender. If you like it smoother, you can use a blender to blend it until it’s smooth.

13. Add a little milk to the Dingjili slices, heat in water until dissolved, let cool, add to the blueberry yogurt liquid and stir well.

14. Add 70g of sugar to 400g of whipping cream and beat with an electric whisk until it has slight texture. Add the blueberry yogurt liquid into the whipped cream and mix well.

Put a piece of cake in a 15.8-inch mold and pour in the mousse. Add another piece of cake and pour in the mousse.

16. Sprinkle some blueberries in the middle and continue to pour in the mousse.

17. After pouring the mousse liquid, smooth the surface with a spatula and refrigerate overnight. PS: I made it at night, so I refrigerated it overnight. If it was during the day, four hours would be enough.

18. Add two small packets of blueberry-flavored QQ candy to an equal amount of cold boiled water and heat over water until dissolved. After it cools down, slowly add it to the refrigerated mousse cake with a spoon and gently shake it until it is flat. PS: That morning, I was in a hurry to go to work and didn’t take any photos.

19. Continue to put it in the refrigerator and refrigerate for 4 hours, then take it out. Blow it with a hair dryer and remove it from the mold. Then put blueberries on top and it will be beautiful with a little decoration. It tastes delicious too, so try it now.

No matter you have ever liked cooking or don’t know how to cook, now that you have seen the specific method of blueberry yogurt cake, you will definitely gain something. So, put away your worries and take action now.