Zero Failure 8 Inch Yogurt Chiffon

Zero Failure 8 Inch Yogurt Chiffon

Overview

In fact, hurricane is not as scary as you think. As long as you overcome this obstacle for beginners, it will be much easier to do other things in the future. I heard that some people spend tens of thousands of dollars in tuition to learn hurricane. Yaoyao summarizes the failed experiences of N hurricanes and carefully reads the detailed pictures and texts below. I believe you will be able to make a perfect cake.

Tags

Ingredients

Steps

  1. For eggs, choose fresh eggs. Use ordinary foreign eggs, not local eggs. The weight of a single egg of mine is about 73 grams. The eggs you just bought must be refrigerated for at least two hours in advance. Then prepare two clean basins without oil and water. Beat the egg yolks and egg whites respectively. Do not mix a trace of egg yolk into the egg whites

    Zero Failure 8 Inch Yogurt Chiffon step 1

  2. Take the egg whites to the refrigerator and add yogurt to the egg yolks

    Zero Failure 8 Inch Yogurt Chiffon step 2

  3. Mix well

    Zero Failure 8 Inch Yogurt Chiffon step 3

  4. Add corn oil

    Zero Failure 8 Inch Yogurt Chiffon step 4

  5. Mix well

    Zero Failure 8 Inch Yogurt Chiffon step 5

  6. Sift in the flour

    Zero Failure 8 Inch Yogurt Chiffon step 6

  7. Stir evenly. Most of the online steps for this step are to stir with a spatula. After many experiments, I found that it is more convenient to stir directly with a whisk. As long as the time is not too long, try not to exceed one minute. Beat until the batter is even and smooth without particles

    Zero Failure 8 Inch Yogurt Chiffon step 7

  8. Take out the frozen egg whites. At this time, a thin layer of ice may form on the surface of the egg whites. Use an electric egg beater to beat it at high speed until it becomes foamy as shown in the picture. Add 18 grams of sugar. At this time, you can preheat the oven to 160 degrees

    Zero Failure 8 Inch Yogurt Chiffon step 8

  9. When the foam is more delicate as shown in the picture, add 18 grams of sugar

    Zero Failure 8 Inch Yogurt Chiffon step 9

  10. When the mixture becomes slightly textured as shown in the picture, add 18 grams of sugar

    Zero Failure 8 Inch Yogurt Chiffon step 10

  11. Beat at low speed until dry peaks form, as shown in the picture. Lift the whisk and there will be a small upright corner

    Zero Failure 8 Inch Yogurt Chiffon step 11

  12. The egg whites will not fall off when the pot is turned upside down, so it is ready

    Zero Failure 8 Inch Yogurt Chiffon step 12

  13. First take half of the meringue and put it into the egg yolk paste

    Zero Failure 8 Inch Yogurt Chiffon step 13

  14. Use a spatula to stir evenly up and down. Be careful not to make circles or stir randomly

    Zero Failure 8 Inch Yogurt Chiffon step 14

  15. Pour the 14 mixture into the remaining meringue

    Zero Failure 8 Inch Yogurt Chiffon step 15

  16. Still using the same technique, stir evenly and make it smooth and fine without any particles, as shown in the picture

    Zero Failure 8 Inch Yogurt Chiffon step 16

  17. Pour into the mold

    Zero Failure 8 Inch Yogurt Chiffon step 17

  18. Gently shake it a few times to knock out the big bubbles in the cake batter, then put it into the preheated oven, middle and lower layers, 150 degrees, heat up and down, 70 minutes

    Zero Failure 8 Inch Yogurt Chiffon step 18

  19. The oven temperature is the temperature I use. Each oven has different brands and models. The temperature and time are for reference only. If you have any questions, please leave a message or add WeChat: yaoge2244 for consultation

    Zero Failure 8 Inch Yogurt Chiffon step 19

  20. Finished product

    Zero Failure 8 Inch Yogurt Chiffon step 20