Health benefits
Eggs: protect eyes and improve eyesight
Yogurt: low protein
Ingredients
Low powder ( 80g ) | Eggs ( 5 ) |
Oil ( 40g ) | Yoghurt ( 60g ) |
Sugar (egg yolk) ( 30g ) | Sugar (protein) ( 50g ) |
How to make yogurt chiffon cake
1.Prepare materials
2.Yoghurt Mix ten oils well
3.Stir and melt the ten sugars
5.Use a whisk to mix well
6. Add sifted cake flour
7. Stir into powder-free particles (then the oven is 160 degrees Preheat)
8. Add the powder into the egg whites in 3 batches and beat at high speed
9. Beat into sharp corners (hard beat)
10.First add 1/3 of the egg whites into the egg yolk paste, stir up and down, then add 1/3 and stir evenly
11.Finally, pour the egg yolk paste into the remaining egg whites and mix well, do not stir in circles, as it is easy to defoam p>
12.Put it into the eight-inch live bottom mold and shake it a few times to eliminate the big bubbles
13.Put it in the bottom shelf of the oven and heat it up and down at 150 degrees for 60 minutes
14.I got up in about 20 minutes
15. Shake the oven a few times
16.Invert and let cool immediately
17.Cool completely and demould
18.Slice and eat, delicate and soft
4.Ten eggs in batches
Tips
The egg whites must be beaten hard, and the egg yolk paste must be stirred up and down quickly to prevent sterilization Soak, remove from the oven and invert, cool completely and then unmold.Yogurt feels more delicate and tasty than milk
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