How to bake yogurt chiffon cake

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  1.Prepare ingredients and weigh them.The egg whites and yolks are completely separated.Make sure the protein basin is oil-free and water-free, and the mixer is clean and water-free.

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  2. Beat the protein liquid until dry foam.Use a whisk to beat the egg whites until they form fish-eye bubbles, add 1/3 of the white sugar, continue beating until the egg whites begin to thicken, then add 1/3 of the white sugar, beat again until lines appear on the surface, add the remaining Add 1/3 of the sugar.Gradually advance the egg beater from low speed to high speed.When you lift the egg beater and the egg whites can pull out curved sharp corners, it means that they have reached the level of wet foaming.Beat again.When the egg beater is lifted, the egg whites can pull out a small sharp corner with a small bend, and the wet foam becomes dry.That's it.

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  3.Mix the egg yolk liquid.Add 20g of sugar to 4 egg yolks and beat lightly with a whisk.Do not beat the egg yolks.Add 40 grams of salad oil and stir evenly.Add 100g yogurt and stir evenly.

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  4. Sieve the low-gluten flour and starch into the egg yolk liquid, stir well by hand first to avoid Whisk the flour, then stir briefly and mix evenly.Remember not to beat the egg yolk mixture.

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  5.Put 1/3 of the egg white into the egg yolk paste.Use a rubber spatula to gently stir evenly (stir from the bottom up, do not stir in circles to prevent the protein from defoaming).After mixing evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.

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  6. Slowly pour the mixed cake liquid into the mold, like a ribbon.Slowly slide down.Smooth it out, hold the mold with your hands and shake it hard twice on the table to knock out the big bubbles inside.

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  7.Put it into the preheated mini oven at 130 degrees and bake for about 30 seconds minute.Take it out and press it with your hands until there is no rustling sound on the surface.Insert a toothpick into the middle and lift it out without sticking.

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  8.After baking, take the cake out of the oven, cool it naturally, and remove it.mold.

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  9.Enjoy!