Yogurt Chiffon Cake
Qifeng cake is a required course for every baking enthusiast. It tastes light and loose, low-fat and low calorie, and can be used as the embryo bottom of a variety of cakes. The formula and practice are quite simple. As long as you master the technical essentials, you can do it easily. This yogurt Qifeng cake introduced to you today has a richer flavor by adding yogurt to the original Qifeng cake. What I use is red date yoghurt. Parents can choose different flavors of yoghurt according to their preferences.1. halve the amount of material used for making 6-inch.2. turn the batter from bottom to top without making circles.3. cool the cake slightly after coming out of the oven, gently drop the cake mold, and then buckle it on the baking net to demould.4. the baking temperature in this article is only for reference, and is actually adjusted according to the temperature difference of your own oven.
Step 1 . Mix yogurt, salad oil and white granulated sugar (25g) and stir well.
Step 2 . Add sifted low gluten flour and mix well with a manual egg beater.
Step 3 . Add egg yolk and stir well to make egg yolk paste.
Step 4 . Whisk egg white, white granulated sugar (60g) and lemon juice together until dry and foaming. (because the amount is not much, sugar is added at one time)
Step 5 . Add 1/3 protein cream into the egg yolk paste and stir well.
Step 6 . Then pour the batter into the remaining protein cream and stir well.
Step 7 . Pour the batter into the 8-inch mold and shake it a few times to shake out the internal bubbles. Put it into the preheated oven and bake it for 40 minutes at 150 ℃ and 120 ℃.
Step 8 . It can be demoulded and cut into pieces for consumption after being cooled slightly.
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