#the 4th Baking Contest and is Love to Eat Festival# Yogurt Chiffon Drenched Noodle Cake
1.
Use a yogurt machine to feed a cup of live yogurt.
2.
Prepare the ingredients for the cake.
3.
Separation of white and egg yolk. Add corn oil and yogurt to the egg yolk and mix well.
4.
Sift in the mixture of low-flour and cornstarch, draw a Z-shape and stir evenly.
5.
Separate the egg whites into a water-free and oil-free container, beat them with a whisk to form a thick bubble, add lemon juice, and add 90 grams of fine sugar in 3 times, and finally beat to 9 to distribute, without being too dry.
6.
First take 1/3 of the egg white paste and mix it into the egg yolk paste.
7.
Stir well with the remaining egg white paste.
8.
Pour into a baking tin and shake out bubbles.
9.
Preheat the oven at 130 degrees for 30 minutes to 170 degrees for 20 minutes. Take out the inverted button immediately after baking.
10.
Release the mold after letting cool.
11.
Add appropriate amount of fine sugar to the yogurt and mix well. Sprinkle a circle around the edge of the cake, let the yogurt drip irregularly, then pour the middle, and finally decorate with strawberries and chocolate beans. (It will be better to refrigerate the yogurt until it is thick)
12.
Finished picture
13.
Finished picture
14.
Finished picture
