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Yogurt Chiffon Cake (eight Inches)
by Chunchun Chef
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Prepare the required raw materials. The eggs are warmed after being refrigerated. Stainless steel basins, whisks, scrapers, molds, etc. ensure no oil and water. Sift the flour in advance.
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2. The egg separator separates the egg whites and egg yolks, and puts the egg whites into a stainless steel basin, and then enters the refrigerator for later use. Put the egg yolks in a bowl and set aside.
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3. Add yogurt and caster sugar 1 to the stainless steel basin, and beat with a whisk until the sugar melts. Add corn oil and beat at level 3 until the yogurt is emulsified and the oiliness disappears. The two blend together to make the cake softer and slightly moist.
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4. Add the egg yolk, stir gently with a spatula until fully incorporated, add salt to stimulate the sweetness of the caster sugar.
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5. Use a fine sieve to sift into the flour three times, and mix well with a spatula in a Z-shape. The egg yolk paste is fine and thick, with a little fluidity. Then put it in the refrigerator.
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6. Preheat the oven. Remove the egg whites, add lemon juice to remove the fishy and stabilize the egg whites. Whisk at level 1 until fish-eye bubbles appear, add 1/3 fine sugar 2. At level 3, add 1/3 fine sugar 2 when the egg whites are thick and thick and foamy. Continue whipping until the protein volume becomes larger, showing lines appearing, add the remaining caster sugar 2. Beat until the drooping small sharp corners are wet foaming. Turn to 1st gear for whipping. Lift the whisk at any time to check. If there are short, upright sharp corners, it is dry foaming, and the process is over.
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7. Take out the egg yolk paste, add 1/3 of the egg yolk paste to the egg yolk paste, quickly stir at the bottom and stir until it is basically uniform, pour the mixture into the remaining egg whites, gently and quickly stir at the bottom, and become a delicate and uniform cake paste. Pour the cake batter at a distance of 20 cm from the mold, smooth it and vibrate it twice to create large bubbles.
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8. Bake in the oven at 150 degrees for about 1 hour (Demonco oven for 70 minutes). After taking it out, put it down again from a height of 20 cm, shake it out, quickly reverse it, and let it cool down and demould carefully. It tastes more moist and soft when refrigerated overnight.
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9. Sprinkle a little powdered sugar for daily consumption. The structure of the finished product is fine and delicate, and the mouth is fragrant and smooth.
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