8 How to make 8-inch yogurt chiffon cake

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  1.Prepare two water-free and oil-free basins with raw materials

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  2.Egg yolk protein separation

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  3. Squeeze a little lemon juice into the egg whites and make fish eye bubbles at low speed.Add 1/3 sugar

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  4. Beat at medium speed until fine foam and add sugar for the second time

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  5. Add sugar for the third time and beat at high speed until there is resistance, then switch from high speed to medium speed to low speed Call back

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  6.The whole process of creating small sharp corners that do not sag takes less than 4 minutes

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  7. Add sugar and oil to the egg yolks and mix well (I am too lazy to beat the egg whites first) You don’t need to brush the stir stick anymore.It’s smart O(∩_∩)O)

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  8.Put in the yogurt and stir evenly

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  9.Sift in the mixed low-gluten flour and Cut and stir the cornstarch until evenly mixed without any particles

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  10.Take a portion of the protein Just cut and stir and mix well

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  11.Pour into the egg whites and continue cutting Mix

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  12. Pour the mixed batter into the mold and shake out the air bubbles hard.Preheat the oven at 150 degrees for 50 minutes

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  13. The hot air will pour out immediately after it comes out of the oven.Bake until cool

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  14.The demoulding was also successful O(∩_∩)O

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  15.Cut it into a piece, fragrant and soft, especially delicate and rare.Haha, post a recipe to show it off