#柏翠大赛#big White Yogurt Chiffon Cake
1.
Prepare the ingredients.
2.
The egg white and yolk are separated.
3.
Take 36 grams of granulated sugar and add it to the egg whites to beat.
4.
The egg whites can be beaten to pull out long, upright corners.
5.
Pour another 18 grams of sugar into the egg yolk.
6.
Stir the egg yolk and sugar well.
7.
Pour milk and salad oil and mix well.
8.
Sift in low-gluten flour and stir until smooth and without particles.
9.
Add a portion of the egg yolk batter and mix well, then add the other half of the egg yolk batter and mix well.
10.
Pour into a 6-inch round mold to produce large bubbles.
11.
Put it into the preheated oven at 175 degrees and bake for 35 minutes.
12.
After baking, it is inverted and let cool and demoulded.
13.
The mango is peeled and partly cut into small pieces, and partly cut into thin slices and rolled roses.
14.
The cake base is cut open in the middle, and a layer of yogurt is applied.
15.
Make a layer of mango chunks.
16.
Cover with a slice of cake base and drizzle with yogurt.
17.
Pinch out the white bean paste, and make the eyes with a little blueberry.
18.
Place various fruits on top of the cake.
19.
Finally, just put the big white.
Tips:
Each oven has a different temper. Please adjust the time and temperature flexibly according to your own oven. Mix the cake batter slowly to avoid defoaming. The flour must be sieved and mixed well.
