Changdi Colorful Oven Crtf32wbl Trial Report--cherry Yogurt Chiffon Cake

Name: Changdi Colorful Oven Crtf32wbl Trial Report--cherry Yogurt Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pieces (60g each with shell) egg; 30g Sugar; 20g Salad oil; 70g Yogurt; 60g Low-gluten flour; 200g Thick yogurt; Some Cherry; Some Mint leaf

by Blue fat man is not plain fat paper

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

He became acquainted with Changdi on Weibo. At that time, I just entered the baking pit and paid attention to Changdi Weibo. Later, when changing the oven, I decisively chose Changdi 32a. For a Yan Kong, he always felt that Changdi's oven lacked a little. Until the Changdi colorful series CRTF32WBL appeared, it hit my heart all at once. It's an honor to get a trial, still my favorite pink. The first bake, I made a chiffon cake, the finished product is very good. I have made yogurt cake a few times and I like it very much. The low-oil version has a refreshing taste and is very suitable for summer. With cherry collocation, the appearance value is quite high. "

Ingredients

3 pieces (60g each with shell) Egg
30g Sugar
20g Salad Oil
70g Yogurt
60g Low-gluten Flour
200g Thick Yogurt
Some Cherry
Some Mint Leaf

Changdi Colorful Oven Crtf32wbl Trial Report--cherry Yogurt Chiffon Cake

1. Separate egg yolk and protein, and put them into clean, water-free and oil-free egg beaters. Stir the yogurt and salad oil painting "Z" evenly.

Changdi Colorful Oven Crtf32wbl Trial Report--cherry Yogurt Chiffon Cake recipe

2. Sift in low-gluten flour, draw "Z" with a manual whisk and mix well.

3. Add the egg yolk and stir well. At this time, the oven can be preheated to 200°C.

4. Add the powdered sugar to the egg whites in three times, and use an electric whisk until dry foaming, that is, when the whisk is lifted, the tip is short and small.

5. Take 1/3 of the meringue and add it to the egg yolk paste, and mix well with a rubber spatula.

6. Pour it back into the meringue and continue to stir evenly with a rubber spatula until no trace of egg white is visible and the batter is smooth and delicate.

7. Pour the batter into the mold, smooth it slightly with a spatula, and shake it twice.

8. Put it into the preheated oven, heat up and down at 170°C, and bake for 38 minutes.

9. After being out of the oven, it shook twice and let it cool down.

10. It can be demoulded after cooling. Sprinkle yogurt on the surface, and decorate with cherries and mint leaves.

11. Cut a piece and enjoy the afternoon tea time.

Tips:
1. If you are using homemade sugar-free yogurt, increase the amount of sugar to 40g.
2. The egg-beating basin containing egg whites must be clean, free of water and oil.
3. When mixing the egg yolk paste and the meringue, remember to use the method of turning and not making a circle to avoid defoaming.
4. Please adjust the baking time and temperature according to the temper of your own oven.
5. After the cake is out of the oven, shake it twice, so that the heat can be shaken out. Remember to knock it out of the mold.
6. The formula is suitable for a 6-inch hollow anode cake mold made by Fabake.