Eight Inch Yogurt Chiffon Cake
1.
Prepare the materials
2.
Separate the yolk and egg whites and put them in a basin without water and oil
3.
Put the oil and milk in the egg yolk and stir well
4.
Sift the low powder, put it in the egg yolk paste, and mix up and down, don't turn around, it is easy to defoam, and those who often make cakes know it!
5.
Add a few drops of white vinegar to the egg whites to increase the stability of the egg whites, or not add them, or add lemon juice, my family doesn’t have it, so I added white vinegar!
6.
Put the sugar for the first time when the fish is soaked in the eyes. When the foam is even, put it for the second time. There are obvious lines and put it for the third time.
7.
When it’s dry, just lift the whisk to have a small vertical triangle. If it’s wet, it has a small hook.
8.
Add the egg whites to the egg yolk paste three times, and also toss up and down, just like stir-frying, mix evenly
9.
that's it
10.
Pour it into an 8-inch mold, shake it a few times, shake out bubbles, and put it in the oven at 125 degrees for 60 minutes. After baking, quickly take it out, drop it twice, and buckle it upside down on the net rack. Demould!
Tips:
The eggs are better to be beaten after being refrigerated, and you can preheat the oven when you beat egg whites! The cake must wait until it's completely cooled and unmolded, or it won't collapse!