Carrot Yogurt Chiffon Cake

Carrot Yogurt Chiffon Cake

1. The required materials can be weighed first and reserved

2. Cut the carrot in half

3. Shake out the juice, you can also use a cooking machine.

4. Let Xiaobao participate in it

5. Shake it well and filter it. Shake it out to about 60ml. The carrot residue is not thrown away. Add glutinous rice flour and make pancakes.

6. Separate the egg whites, prepare an oil-free and water-free basin, and place the egg whites in the refrigerator for a while, which is easy to beat and has high stability

7. Next, we first make the egg yolk paste, beat the egg yolks first, then pour in 20 ml of salad oil, and continue to stir until the oil is fully emulsified. (The egg yolk paste is made here first, because the egg whites must be operated once they are beaten, and it will defoam after a long time, so I usually make the egg yolk paste first and then beat the egg whites).

8. Add carrot juice and stir well.

9. Then pour in 40ml of yogurt and continue to mix well

10. Finally, sift in 110 grams of low-gluten flour and use a mixing technique to prevent the flour from becoming gluten.

11. Just pull it up like a ribbon and put it aside for later use. If the yolk is thin, you can add powder to remedy it.

12. Remove the egg whites from the refrigerator and add a few drops of lemon juice or white vinegar to help beat the egg whites.

13. To whip the egg whites, we add the fine sugar in three times, and add it when it reaches the fish-eye shape the first time, as shown in the figure

14. Join the second time.

15. When it hits the slight lines, but when it disappears quickly, add the fine sugar for the third time.

16. Just hit until there is a small triangle when the whisk is lifted.

17. Take one third of the whipped egg white and mix it in the egg yolk paste, and mix well

18. Pour the mixed egg yolk paste into the remaining egg whites and stir

19. Stir thoroughly and mix evenly.

20. Take out the mold and pour the cake batter into a high place. This will help vent the air. I use a six-inch mold here, and friends can use an eight-inch mold directly.

21. There are five paper cups left after six inches

22. Five cups, shake down gently

23. Start the two ovens together,

24. Bake it, take it out and shake it a few times, then let it cool and release it from the mold