How to make yogurt chiffon cake

• 

  1.Prepare ingredients and weigh powder

• 

  2.Separate the egg yolks and put the egg whites into a water-free and oil-free clean basin

• 

  3. Beat the egg yolks with an egg whip, add cooking oil and beat evenly (peanut oil, olive oil is not required)

• 

  4.Add yogurt and beat evenly

• 

  5.Add to serve Flavor to remove the fishy smell of eggs (can be omitted if not available)

• 

  6.Then sift low Gluten flour and corn starch

• 

  7.Use an egg to beat evenly from left to right until there are no flour particles.

• 

  8. Add lemon juice to the egg whites and start beating with an electric egg beater

• 

  9. Beat until bubbles form and add sugar.Add sugar three times

• 

  10.Punch until there are lines, and pull up until there are sharp corners without dripping

• 

  11. Then take 1/3 of the egg white, put it into the egg yolk paste, and mix well with a spatula

• 

  12.In the remaining protein

• 13. Stir evenly and put it into the live-bottom mold, vibrate to release air bubbles, and wrap the bottom of the live-bottom mold with a layer of aluminum foil

• 

  14. Preheat the oven to 150 degrees in advance, set the upper and lower heat to the middle and lower layers, and bake for 50 minutes with water in between.

• 

  15.After baking, take it out and shake it for a few times

• 16.Then turn the grill upside down and let it dry naturally

• 

  17.Remove the mold after drying

• 

  18.Cut into pieces