Oil-free and Sugar-free Yogurt Chiffon Cake
1.
All the ingredients are ready. Homemade thick yogurt can also be replaced with commercially available yogurt. You can decide whether to add cold water according to the thinness of the yogurt;
2.
First mix the homemade yogurt and cold water evenly, there will be a few small particles in the homemade yogurt, crush it with a spatula;
3.
Sift the low-gluten flour into the yogurt solution and mix it thoroughly with a spatula or hand pumping. Do not stir in a circular motion in one direction to prevent the formation of gluten. After the gluten is formed, the cake is not easy to swell, and it is easy to shrink the waist after baking;
4.
Separate the egg white and egg yolk, put the egg white into an oil-free and water-free egg beater, and put the egg yolk directly into the batter;
5.
Use a spatula or hand to stir the egg yolk and the batter thoroughly, and you cannot stir in a circle in one direction; this method is called the post-egg method, and the advantage is that the egg yolk is very smooth; scoop some of the egg yolk and it flows down very quickly This is much thinner than the egg yolk paste of ordinary chiffon cakes and cannot form a ribbon shape. This is also an important factor that determines the moist taste of the finished cake; put the egg yolk paste aside;
6.
Now let's beat the egg white paste. First use an electric whisk to beat the egg whites at a medium speed. When such large bubbles appear and the egg whites cannot be seen flowing, add 1 gram of salt and 15 grams of sugar, and continue to beat at a medium speed;
7.
When the white and finer foaming is produced, pour the remaining white sugar and 10 grams of cornstarch into the protein paste. Because this formula uses very little sugar, the cornstarch and the salt in the previous step are added for the purpose. Stabilize the effect of protein paste;
8.
Start at a medium speed for one minute, then turn to a low speed. When you feel that the whisk has some resistance, and the egg white is more delicate and shiny than before, stop the whisk and lift it up. The egg white is on top of the whisk. This kind of slightly curved small sharp corners is fine; because too little sugar is used, the gloss and fineness of the protein paste are worse than those with normal sugar content;
9.
At this time, the oven begins to preheat, and the upper and lower fire is 150 degrees; then mix the cake batter: take 1/3 of the egg white batter into the egg yolk batter, and use a spatula to stir up and down to make it even; do not make a circle in one direction when stirring to prevent it from disappearing. Soak; you can turn the left hand basin counterclockwise a few times, and turn the right hand from 2 o'clock to 8 o'clock from bottom to top to mix custard;
10.
Pour the mixed cake batter back into the meringue bowl, continue to use the above operation method to mix it into a cake batter; again, because too little sugar is used, the stability of the meringue paste is still worse than normal, so There will be a small amount of defoaming phenomenon during mixing, it does not matter, continue to use a brisk method to quickly mix evenly;
11.
Pour the mixed custard batter into the 8-inch anode live bottom cake mold, hold the mold with your hand, and gently shake a few times on the table to produce large bubbles, but do not use too much force to prevent normal bubbles from being shaken out; It is better to use chiffon special anode cake mold for the mold. The chiffon cake batter can be smoothly attached to the wall of the cake mold during the baking process and can climb smoothly; the anti-stick cake mold can also bake a perfect chiffon Cake, but it is better than holding time and temperature, not suitable for novices;
12.
Put the cake batter into the middle layer of the preheated oven, and fire up and down at 150 degrees for 55 minutes; I use ACA’s 25L steam oven, and the cake mold is located in the middle of the oven; this step is also based on your own oven If the oven space is too small to make the mold in the middle position, it can be in the middle and lower position; if it is too close to the lower heating tube, and the oven cannot be controlled separately by the upper and lower heating tubes, you can add a bakeware, Put the mold on it, which can also reduce the temperature of the bottom; because the temperature of the bottom is too high, an empty bottom will be formed;
13.
Look, the cake has risen to the highest state in the oven, and it is only half of the height when it is poured into the mold. Now it has a perfect arch, but there are cracks on the surface. When the temperature is okay, It means that the egg whites are still a little dry, and it is more appropriate to beat them dry and wet next time, that is, the egg whites are in a state of small corners;
14.
After the baked cake comes out of the oven, shake it on the countertop a few times, and then buckle it upside down on the chiffon cake special drying rack. The molds and drying racks I use are all learned to cook. The large side is 8 inches. The small side is 6 inches, just enough to hold the edge of the cake mold. For a cake with a full mold, there will be no drying marks on the surface of the cake because of the upside-down button;
15.
Let's talk about demoulding with bare hands. The cake must be dried until it is completely cooled before being demoulded, no stripping knife is needed. Place the cake mold rightward, hold the mold with one hand, and gently press down along the edge of the cake with the other hand, until the periphery is completely pressed;
16.
Pick up the cake mold with one hand, and lift it from the bottom with the other hand, and the cake is separated from the mold; hold the bottom of the mold with one hand, and gently push the cake downwards with the other. These are two actions, one is to pick up and the other is to be Push; if you only pick up or push, the cake will be broken, and this action will be done in one week; the cake will be completely demoulded;
17.
This is a cake demolded by hand. Although there are some small defects on the edges, the whole is clean. Compare the cake you demolded with a demoulding knife. Did you scrape off the layer on the mold wall? If it is eaten directly, it will be fine, but when it is made into a cream decorated cake, there will be a lot of cake residues. Regarding demolding with bare hands, you can read the previous small video on my homepage;
18.
Let's talk about cleaning the mold: there is a layer of egg paste on the mold, don't rush into the water, first use a scraper to scrape off the egg paste residue at the bottom. Look, the scraped area is basically clean, and you can see the true color of the mold. ；
19.
Then stand the mold up and scrape it down with a scraper, which is also clean; put the mold in water and soak for a while, then gently wipe it with a soft dish cloth or sponge, and it will be clean; here is a reminder: Do not use steel balls or scouring pads to wipe the hard side, it will destroy the aluminum oxide on the surface of the mold, which not only reduces the service life of the mold, but the cake paste directly touches the aluminum. The body is also harmful.
20.
Oil-free and sugar-free yogurt chiffon cake, refreshing and soft!
Tips:
1. The egg yolk paste is prepared with yogurt and water. The egg yolk paste is much thinner than that of ordinary chiffon cakes. It does not form a common ribbon shape. The egg yolk paste cannot stay between the spatula or the hand drawn network. Therefore, it is not recommended for novices to use this thin egg yolk paste. The solution: remove the cold water and leave only the yogurt; keep the appropriate amount of flour between 80-100 and adjust according to the state of the egg yolk paste;
2. The baking time and temperature are adjusted according to the actual situation of the oven and the mold material used.
