#柏翠大赛#~~【yogurt Coco Chiffon Cake】
1.
Prepare the ingredients.
2.
Put the milk, corn oil, and egg yolk in a large bowl and mix well.
3.
Sift in the mixed low powder and cocoa powder, and stir until smooth and no gnocchi, and it becomes an egg yolk paste.
4.
The egg whites are beaten slowly at a slow speed until large bubbles are formed.
5.
Then add 40 grams of sugar in three times, and quickly beat until lines appear.
6.
Finally, beat until the wetness is dry and close to the rigid state.
7.
Take one-third of the egg white and add it to the egg yolk paste, stir evenly without drawing circles.
8.
Pour the stirred cake batter into the remaining egg whites.
9.
Stir evenly, remember to stir thoroughly from the bottom to avoid the egg yolk paste remaining on the bottom of the basin.
10.
Then pour into the mold, shake out the big bubbles in the cake batter twice, and preheat the oven at 160 degrees for 10 minutes in advance.
11.
Put the cake into the penultimate layer and bake for about 45 minutes. Take out the baked cake and place it on the table and shake it twice, then immediately let it cool down.
12.
Demould after cooling completely. (The surface decoration is topped with homemade yogurt, pour some passion fruit honey, and mint leaves as garnish, which is delicious and eye-catching)
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Finished picture
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Finished picture
Tips:
This method is suitable for 17 cm hollow molds. I use 18 cm hollow molds, so the mold is not full. Cocoa powder and cake powder are mixed and sieved in advance. Remember to turn the cake batter, not stir in a circle, and move fast. So as not to defoam.
