Osmanthus Yogurt Chiffon Cake
by Food·Color
Favorite
Difficulty
Easy
Time
2h
Serving
2
Osmanthus is used for making tea, making porridge, and making sweet soup, all of which are very delicious. Traditional Chinese medicine believes that Osmanthus fragrans has a pungent taste and warm nature. It has the effects of soothing the liver and regulating qi, promoting fluid and invigorating the stomach, activating blood and replenishing qi, resolving phlegm and relieving cough, etc. It can balance the body and mind and mood, relieve mental stress, improve appetite, and can dispel cold air and eliminate congestion.
In late summer and early autumn, it is the season when the sweet-scented osmanthus is in full bloom. I can't help but think of my own sweet-scented osmanthus, and use it to make an osmanthus-scented chiffon cake, which is very good. Too lazy to open milk, freshly made yogurt is relatively ready-made, osmanthus chiffon becomes osmanthus yogurt chiffon.
For the first time, the oven thermometer was kept at about 175 degrees when baking the chiffon cake, and guessed whether it will be externally burnt and internally grown. I forgot the timing, it seemed that it had been baked for less than 30 minutes. Seeing that the skin was about to scorch, I was unaccustomed to letting it out of the oven. I was worried that it would collapse if I didn't know it, but I didn't.
The outer skin is slightly darker, but still in an acceptable range. Cut open, a little bit of osmanthus, the entrance is fragrant. . . . "
In late summer and early autumn, it is the season when the sweet-scented osmanthus is in full bloom. I can't help but think of my own sweet-scented osmanthus, and use it to make an osmanthus-scented chiffon cake, which is very good. Too lazy to open milk, freshly made yogurt is relatively ready-made, osmanthus chiffon becomes osmanthus yogurt chiffon.
For the first time, the oven thermometer was kept at about 175 degrees when baking the chiffon cake, and guessed whether it will be externally burnt and internally grown. I forgot the timing, it seemed that it had been baked for less than 30 minutes. Seeing that the skin was about to scorch, I was unaccustomed to letting it out of the oven. I was worried that it would collapse if I didn't know it, but I didn't.
The outer skin is slightly darker, but still in an acceptable range. Cut open, a little bit of osmanthus, the entrance is fragrant. . . . "
