Yogurt black rice chiffon cake
Overview
There was still prepared yogurt in the refrigerator. As the weather got colder, I drank less yogurt, so I took it out to make a cake. I added 40 grams of black rice flour to make yogurt and black rice chiffon cake. I still prepared the recipe myself, using yogurt made from very thick Sichuan Xiu kefir powder. If it is commercially available yogurt, reduce the amount as appropriate, to about 70-80.
Tags
Ingredients
Steps
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Get the ingredients ready.
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Separate egg whites and yolks. (The container containing egg whites must be water-free and oil-free
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(The post-egg method is used) Put the corn oil and Sichuan Xiu yogurt into a container and stir until emulsified.
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Sift in the cake flour and black rice flour and mix well with a hand mixer.
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Add 5 egg yolks.
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Stir until it becomes a smooth batter, set aside.
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Beat the egg whites at slow speed until they form thick peaks and add one-third of the sugar.
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Beat the egg whites at medium speed until smooth, then add one-third of the sugar.
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Continue to beat at medium speed, adding the last portion of sugar when texture appears.
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Finally beat until wet to dry and almost hard.
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Add one-third of the egg whites to the egg yolk paste and mix evenly without making circles.
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Pour the mixed cake batter into the remaining egg whites.
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, stir evenly, remember to stir thoroughly from the bottom to avoid egg yolk paste remaining on the bottom of the basin.
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Then pour it into the mold, tap twice to shake out the big bubbles in the cake batter, and preheat the oven to 160 degrees for 10 minutes in advance.
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Place the second to last layer of cake and bake for about 45 minutes. Once the cake is baked, take it out and shake it twice on the table, then turn it upside down immediately to cool.
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Unmold after complete cooling.
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Finished product pictures
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Finished product pictures
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Finished product pictures
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Finished product pictures
