Health benefits
White sugar: activates blood circulation and removes blood stasis
Ingredients
Thick yogurt ( 110g ) | Corn oil ( 50g ) |
Low-gluten flour ( 100g ) | White sugar ( 50 grams ) |
Lemon juice ( appropriate amount ) |
How to make yogurt chiffon cake
1. Pour 110 grams of yogurt and 50 grams of corn oil into a basin and stir evenly.
2.Sift in 100 grams of low-gluten flour.
3. Stir evenly.
4. Separate the egg whites and yolks from five eggs, put the egg yolks into the yogurt basin, and put the egg whites into the yogurt basin.Water-free and oil-free.
5. Stir the egg yolks in the basin evenly and set aside.
6. Add 50 grams of sugar and a few drops of lemon juice to the egg white basin.
7. Beat until there are upright and strong corners or until a chopstick can be inserted without falling over.
8.Pour the egg whites into the yolk basin three times.
9. Stir evenly, do not stir in circles.
10.Pour into an eight-inch round removable bottom cake mold and shake out the big bubbles.Place in preheated oven.
11.Middle and lower layers, top and bottom heat, bake at 170 degrees for 45 minutes, color in time Cover with tin foil.
12. After taking it out of the oven, beat it, invert it immediately, and wait until it is cool before you can unmold it and eat it..
Tips
When stirring, be sure not to draw circles, as this will easily cause gluten to form, so stir.After taking it out of the oven, give it a good beating to release the heat inside, so that the cake won't collapse in the middle.
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