How to make 8-inch orange yogurt chiffon cake

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  1.First mix the yogurt, corn oil and salt and stir until emulsified

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  2.Then sift in the low flour and stir crosswise

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  3.Add egg yolks one by one using the egg yolk method

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  4. Stir evenly

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  5.Add a small spoonful of pickled candied orange peel ( The recipe will be accompanied by the recipe at the end)

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  6. Add a little vinegar to the egg white and divide it three times Add sugar and beat until dry peaks

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  7.Take one-third of the protein Mix with the egg yolk paste and then pour it back into the egg whites and continue to mix evenly

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  8.The mixed cake batter is very delicate and fluffy

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  9. Fall from a height Pour into an 8-inch cake mold to knock out air bubbles and place in a preheated oven at 140 degrees for about 60 minutes

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  10.After taking it out of the oven, shake out the heat and bring it to room temperature

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  11.It can be demolded manually and the elasticity is very good

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  12.Not bad

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  13.The cut is also very delicate.The orange flavor is not It's very strong and fragrant.If you like the taste, you can add more candied orange peel

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  14.It’s pretty, isn’t it?

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  15. Next is candied orange How to make the peel: wash the oranges with hot water

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  16.Wash the surface with salt and then Wash with clean water

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  17.Then polish off the epidermis, don’t make it white Too bitter...

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  18.Put the peeled orange peel into a glass bottle Squeeze the juice of half an orange depending on the amount of orange peel

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  19. Add a tablespoon of sugar and a little salt

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  20. Just mix well.It is ready to use after being sealed and marinated for three or four days, but it tastes better with time