Health benefits
Eggs: protect eyes and improve eyesight
Yogurt: low protein
Ingredients
Low-gluten flour ( 75g ) | Eggs ( 4 ) |
Yoghurt ( 60g ) | Corn oil ( 35g ) |
White sugar (egg yolk) ( 25g ) | White sugar (egg white) ( 50g ) |
White vinegar ( a few drops ) |
Yoghurt chiffon cake ~ eight-inch recipe
1.Prepare all ingredients
2.Separate egg whites and egg yolks and put them in a water-free and oil-free container
3.Add sugar to the egg yolks and stir until the sugar melts
4. Then add yogurt and corn oil and stir evenly
5.Add and sift in batches of low-gluten flour, stir well every time before adding the rest
6.Mixed egg yolk paste
7. Beat the egg whites until fish eye bubbles Add a few drops of white vinegar and some white sugar
8.Then hit until there are obvious lines Then add some white sugar
9.When the egg whites are fine, add the remaining of white sugar
10. Beat until there is a small upright corner when you lift the egg beater.
11. Put the meringue into the egg yolk paste in batches, each time Stir evenly before adding the rest
12.Mixed cake paste (preheat the oven to 150 degrees at this time)
13. Pour the cake batter Put into the eight-inch cake mold
14.Gently shake out the bubbles after smoothing p>
15.Put it into the lower layer of the preheated oven, heat it to 140 degrees and lower it to 150 Bake for 50 minutes
16. Immediately when the time is up, turn the opening upwards to release the hot air.
17. Leave to cool for 1 to 2 hours
18. After removal from the mold, the height of the four eggs is great!
19.One more
Tips
Be sure to use the stirring technique, do not make circles To avoid defoaming, the temperature and time are for reference only and will depend on the temperament of your own oven!
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