Soft Nut Yogurt Cup Chiffon Cake

Soft Nut Yogurt Cup Chiffon Cake

1. International practice, a group photo of materials

2. Separate the eggs, they must be clean, otherwise it will affect the egg whites.

3. Beat the egg yolks and put in 10g sugar

4. After the sugar is melted, add corn oil, add in small amounts several times, each time wait for the oil added in the previous time to mix well before adding the next time

5. Pour in the yogurt and mix well

6. Sift the low powder, use a manual whisk to draw a cross and mix well, do not stir in a circle, it will tend to become gluten, and you can see the powder lumps.

7. After the egg yolk paste is finished, it is very silky. Use a whisk to weigh it and slide down continuously. The amount of yogurt is based on the flour you use, and the state is right. You don’t need to follow the recipe exactly. do.

8. Put a few drops of white vinegar or lemon juice in the egg white bowl, make a large bubble with an electric whisk at low speed, put 10g of sugar, and put it in three times. At this time, preheat the oven to 150°

9. The egg whites are beaten until hard foaming, and you can lift them up with small sharp corners. I found a picture on the Internet

10. Use a spatula to scrape half of the egg whites into the egg yolk paste, stir evenly, pour the batter into the remaining egg whites, continue to stir evenly.

11. Stir evenly and pour into the 12 continuous molds prepared in advance, my recipe is exactly 13. Without taking pictures, I sprinkled nuts and raisins in the egg yolk paste, and sprinkled a little on the top for decoration.

12. Put it in the oven and heat up and down at 150°. My oven is about 40 minutes. The oven must be preheated in advance.

Tips:

1. Separate eggs must be clean, clean, clean, and tell the important things three times!
2. Be sure to stir, otherwise it will be easy to defoam.