Yogurt Chiffon Cake gracious

Published Nov 8, 2020 at 23:55pm ET


Yogurt Chiffon Cake gracious

Qifeng cake is a compulsory course for every baking enthusiast. It has a light and loose taste, low fat and low calorie, and can be used as the embryonic bottom of many kinds of cakes. Both formulation 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, adds yogurt on the basis of the original Qifeng, which tastes richer. I use jujube yoghurt. Parents can choose yoghurt with different flavors according to their preferences.

Food Material List

  • 1 Low-gluten flour 80g
  • 2 Jujube yoghurt 70g
  • 3 Salad oil 40g
  • 4 Yolk 4
  • 5 egg white 4

Operational steps

  • 1 Mix yogurt, salad oil and sugar (25g) well.
    Yogurt Chiffon Cake
  • 2 Add sifted flour with low gluten and mix well in a manual beater.
    Yogurt Chiffon Cake
  • 3 Add the yolk and stir it into the yolk paste.
    Yogurt Chiffon Cake
  • 4 Whisk egg white, sugar (60g) and lemon juice together until dry and foaming. (Sugar is added at a time because there is not much)
    Yogurt Chiffon Cake
  • 5 Add 1/3 of the protein cream to the yolk paste and mix well.
    Yogurt Chiffon Cake
  • 6 Then pour the batter into the remaining protein cream and mix well.
    Yogurt Chiffon Cake
  • 7 Pour the batter into the 8-inch mould and shake the bubbles out several times. Put it in the preheated oven and bake at 150 degrees and 120 degrees for 40 minutes.
    Yogurt Chiffon Cake
  • 8 After being discharged from the furnace, slightly cooled, the mould can be demoulded and cut into pieces for consumption.
    Yogurt Chiffon Cake

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Healthcare food category

Individual Creativity, Pepper, College Entrance Examination Food


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