Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 5 ) | Low-gluten flour ( 70 Grams ) |
Corn starch ( 15 grams ) | Corn oil ( 40g ) |
Homemade yogurt ( 50g ) | White sugar ( 60 grams ) |
White vinegar (a few drops) |
How to make yogurt chiffon cake (eight inches)
1.Prepare the materials
2.Egg white and yolk Place them separately in two water-free and oil-free basins and bowls
3.Add yogurt to corn oil and stir evenly
4. Add the egg yolk and mix well.(Only add one at a time and mix well before adding the other)
5.Mix low-gluten flour and coffee powder and sift in twice, mix well each time and then sift in the next time
6.Mixed egg yolk paste
7.Add white vinegar to egg whites and beat until coarsely foamed
8. Add white sugar in three batches
9. Beat until stiff foam.Just lift the whisk and there will be a small sharp corner, which is the meringue
10.Pour one-third of the egg whites into the egg yolk paste, mix up and down or stir evenly
11.Pour the mixed egg yolk paste back into the egg whites, mix up and down or stir evenly
12.Mixed cake batter
13.Preheat the oven to 90 degrees and then to 120 degrees.Pour the cake batter into an eight-inch mold, smooth the surface with a spatula, hold the mold with your hand and shake it hard a few times to knock out the big bubbles.
14.Put it in the preheated oven and heat it to 90 degrees.Lower the heat to 120 degrees and lower the layer for 60 minutes
15. Take it immediately after baking Take it out and give it a shake, then turn it upside down on a baking sheet to cool before unmoulding
16.Picture of the finished product
17.Figure 2
Tips
My oven is on fire Higher than lower fire.The oven temperature is for reference only and should be determined according to the temperament of your own oven.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
