#四session Baking Contest and is Love to Eat Festival# Chimney Chiffon Yogurt Strawberry Cake
1.
Personally make two quantities. First of all, it is best to use refrigerated eggs. In order to ensure that the egg whites will be better, the egg whites and yolks are separated in a water-free and oil-free basin.
2.
First make the egg yolk paste, add the egg yolk to the sugar and beat a few times
3.
Add corn oil and stir and beat until the egg yolk is emulsified
4.
Pour the milk and stir evenly to make it light yellow
5.
Then sift in the low flour and stir and mix evenly. When stirring, be careful not to make a circle to avoid the flour gluten. Stir and set aside for later use
6.
Add a few drops of lemon juice to the egg whites to remove the peculiar fishy smell of the egg whites, and add one-third of the fine sugar to the egg whisk at high speed. Continue to beat until it is smooth and add one-third of the fine sugar to continue to beat
7.
When there is a small resistance to the lines, add the remaining one-third, and continue to blow until hard foaming. Just pick it up with a sharp corner
8.
Add one-third of the egg whites to the egg yolk paste and mix well
9.
Pour it back into the egg whites and mix thoroughly and mix evenly. Be careful not to make circular motions when mixing. So as to avoid protein defoaming
10.
After mixing, pour it into the mold, pick up and put it down, shake it a few times. Eliminate some bubbles in the cake
11.
Preheat the oven to 150 degrees in advance, and bake the bottom layer in the upper and lower fires for 55 minutes [Please adjust the temperature and time according to the characteristics of your own oven]
12.
After the cake is out of the oven, the upside down is completely cooled before demoulding
13.
Put the cake on the plate and drizzle some yogurt.
14.
A strawberry on top is a great afternoon snack
Tips:
[I use homemade yogurt, if you don’t have one, you can buy it directly]
