Health benefits
Yogurt: low protein
Eggs: eye protection and eyesight improvement
Ingredients
Low-gluten flour ( 90g ) | Yoghurt ( 100ml ) |
Eggs ( 5 pieces ) | White sugar ( 60g ) |
White vinegar ( a few drops ) | Corn oil ( 50ml ) |
How to make chiffon cake
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1.Prepare materials.
2.Sift the low-gluten flour.(Make the taste more delicate)
3. Mix the yogurt and corn oil.
4. Stir until emulsified.
5.Add flour and stir up and down.
6. until the dry flour is no longer visible.
7. Beat the eggs, and put the yolks and whites into two water-free and oil-free containers.middle.
8.Put the egg yolks into the flour mixture.
9. Stir evenly.
10.Add a few drops of white vinegar to the egg whites.
11.Use an egg beater to beat into large fish foam, add 20 grams of sugar, and continue to beat.
12. When beating into fine small bubbles, add 20 grams of white sugar and continue to beat.
13. Beat until texture appears and add the remaining sugar.
14. Beat until the egg beater appears at an upright angle.
15.Put 1/3 of the egg whites into the flour batter, and stir evenly.(Do not stir in circles, as it will defoam and make the cake less fluffy.)
16.Join the rest of egg whites, stirring up and down.
17.The cake batter is ready.
18. Pour the cake batter into the 8-inch removable bottom mold, pick up the mold and beat it a few times , shake out big bubbles.
19. Place in the middle and lower layers of the oven and bake at 140°C for 50 minutes.
20. Take out the undercut while it is hot.(Prevent retraction)
21.Remove the mold.
Tips
When mixing the egg whites and flour paste, be sure to stir it up and down, do not stir in circles, otherwise it will easily defoam and the cake will not be fluffy.The oven temperature is adjusted according to the temperament of your own oven.
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