Caramel Yogurt Chiffon

Name: Caramel Yogurt Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 70g Yogurt; 5 egg; 45g Corn oil; 100g Low powder; 40g Creamy Caramel Sauce; 18+45g Caster sugar

by Manxiang Hut

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

I wanted to try different flavors of Chiffon, and I chose this recipe from Forbidden Language. Because of the addition of creamy caramel sauce, this Chiffon has a better flavor than ordinary flavors. The yogurt in the original recipe is a thinner one. I used old yogurt. Maybe the batter was a little dry, and the finished product had a lot of bubbles. Fortunately, it tasted pretty good. Before eating, I also poured yogurt and caramel sauce. Finally, I added some flaxseed powder on top, which makes the taste richer. (I made 2 eggs, used 2/5 of the recipe, and installed three 4-inch Savarin molds)"

Ingredients

Caramel Yogurt Chiffon

1. Add the egg yolks to the yogurt and caramel sauce and beat well.

2. Add 18 grams of caster sugar and beat well, add corn oil and beat well.

3. Sift in low powder and mix until no particles.

4. The egg whites are foamed first, and 45 grams of fine sugar are added in three times, and beat until dry.

5. Take one-third of the meringue, add the egg yolk paste, cut and mix evenly, then pour it back into the meringue, cut and mix evenly.

6. Pour into the mold, shake lightly to remove large bubbles, in the middle of the oven at 165 degrees for about 30 minutes, pour out from the oven until it cools or demould overnight.