How to make yogurt chiffon cake (6 inches)

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  1.First separate the egg white and yolk.Store the separated egg whites in the refrigerator first.Add oil to egg yolk as shown.

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  2. First beat the egg yolks with oil evenly, and the emulsification operation needs to be done After it is done, add fifteen grams of white sugar.

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  3.Then add homemade yogurt.After stirring thoroughly.

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  4.Finally add the sifted low-gluten flour.It is best to use the stirring method, do not make circles and over-stir.

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  5. After stirring, because of the addition of yogurt, this is the state It doesn’t matter if it’s a little rarefied.

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  6.Then take out the egg whites from the refrigerator.Add the remaining sugar in three batches.The specific steps for making the cake were written before when I made the chiffon cake.

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  7.The final meringue is in this state.

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  8.Finally, mix the meringue and egg yolk paste in two batches until evenly , as shown in the figure.Now you can preheat the oven to 160 degrees for eight minutes.

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  9. Pour into the six-inch angel grinding tool and shake gently 2 to 3 times.

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  10. Her items have been preheated, and the temperature has been adjusted to 145.About 50 minutes or so.

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  11. The baked cake should be shaken flatly twice and then turned upside down.If you don’t like the traces of the exam, then put it upside down on the wine bottle.

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  12.About two hours.My son was clamoring to eat it, so I couldn't unmold it in advance, so the middle hole was a little sticky and incomplete....In fact, it must be completely cooled after 2 hours after demoulding

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  13.Yoghurt You can also use purchased yogurt, but it has additives.This is my homemade yogurt.

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  14. The homemade yogurt is ready, and this will be the state from now on.I will write later that the recipe for homemade yogurt is very simple.