6-inch matcha yogurt chiffon cake

2024-06-29 01:54:20  Views 2 Comments 0

Health benefits

Yogurt: low protein

Ingredients

The following are meringue proteins (2 pcs 76g)
White sugar A ( 30 grams )
Lemon juice ( A few drops )
Cream of tartar ( Less than one gram )
The following are egg yolk paste egg yolks ( 2 pieces 32g )
Low powder ( 55g )
Oil ( 25 grams )
Yoghurt ( 65g )
Sugar B ( 10g )
Matcha powder ( 5g )

How to make 6-inch matcha yogurt chiffon cake

  • 6-inch matcha yogurt chiffon cake recipe 1

    1.Separate egg white and egg yolk into oil-free and water-free In the basin

  • 6-inch matcha yogurt chiffon cake recipe 2

    2.Mix the cake flour and matcha powder and sieve them for later use

  • 6-inch matcha yogurt chiffon cake recipe 3

    3.Add sugar B to the egg yolks and beat evenly to dissolve the sugar

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    4.Add yogurt and stir evenly

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    5.Add oil and beat evenly to make the oil fully emulsified

  • 6-inch matcha yogurt chiffon cake recipe illustration 6

    6.Add the sifted low-mixture mixture

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    7.Cut and mix until it becomes a uniform paste.Lift the spatula and the batter should flow down continuously in the shape of a ribbon

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    8.Add cream of tartar and lemon juice to the egg whites

  • Illustration of how to make 6-inch matcha yogurt chiffon cake 9

    9.Add sugar in three times and beat

  • 6-inch matcha yogurt chiffon Cake recipe illustration 10

    10. Beat until dry foam is achieved.Lift the egg beater until there is a small tip on the whisk head

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    11.Add one-third of the meringue into the egg yolk paste and mix well

  • 12.Pour the mixed cake batter back into the remaining meringue

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    13. Stir evenly

  • 6-inch matcha yogurt chiffon Cake recipe illustration 14

    14.Pour into the mold and shake twice to release big bubbles

  • 6-inch matcha yogurt chiffon cake Illustration of how to do it 15

    15.Put it into the preheated oven at 120 degrees for 60 minutes, take it out and shake out the heat, then quickly invert it

  • Illustration of how to make 6-inch matcha yogurt chiffon cake 16

    16.After natural cooling, it can be demoulded

  • 6-inch matcha yogurt chiffon Cake recipe illustration 17

    17.Finished product picture

Tips

1.Do not use non-stick baking molds
2.The baking temperature and time are for reference only.It’s common sense to lower the temperature when it’s cooked and to heat or add time when it’s not cooked.It is not recommended to bake at a higher temperature, and it is not recommended to open the door in the middle and cover it with tin foil.It is not recommended to bake for too long.One hour is already a long time to bake, and the moisture will easily be lost after eight or ninety minutes of baking.The chiffon baking process expands, shapes, and browns.You can open the door 10 minutes before baking to check whether it is ripe or not.When it expands, open the oven door.The degree and time of opening the tin foil cover will easily cause it to collapse instantly.
3.It is not recommended for novices to change the recipe.If the Qifeng roast is stable, feel free to change it
4.If it fails after roasting three or four times, it is recommended to change the recipe and learn.
5.If you think the recipe is "sweet", in addition to the sweetness that you can bear, first check whether your cake is baked to the standard? The cake tissue did not expand well and did not rise

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