Yoghurt How to make chiffon cake

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  1.Will be weighed Mix good oil and yogurt and stir well, it is better not to see big oil stars

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  2. Separate the egg yolks from the egg whites.The egg whites should be stored in a clean container without oil or water.Add the separated egg yolks individually to the mixed butter milk container.Stir evenly before adding another one

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  3.Add 10g sugar and 1g salt to the egg yolk paste and stir evenly

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  4.Sift in low-gluten flour and beat evenly with a whisk

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  5. Preheat the oven to 140 degrees/10 minutes, start beating the egg whites, use a low-speed whisk to beat until fish-eye bubbles form, add one-third of the sugar, and add a few drops of lemon juice (white vinegar)

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  6.Use a high-speed whisk to beat until fluffy and soft, add one-third of the sugar

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  7.Add the remaining sugar and beat until wet peaks

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  8.Put one-third of the beaten egg whites into the egg yolk paste, stir evenly without making circles p>

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  9.Pour the mixed egg yolk paste into the egg whites and mix evenly

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  10.Pour into a 6-inch mold, shake out the bubbles, and put it in the oven at 140 degrees for 30 minutes., and then bake at 160 degrees for 10 minutes to avoid undercooking.To prevent excessive coloring, cover it with a layer of tin foil for ten minutes

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  11.After roasting, turn it upside down on a plate and let it cool before eating