Yogurt Cranberry Chiffon Cake
Overview
Teacher Meng’s blueberry cheese chiffon. I didn’t think about it when there was cream cheese, but I thought about it when there was no cheese. It’s a bit too energy-consuming to search for cheese for such a small amount, so adapt it. Convert all the cheese and milk into yogurt. There are no dried blueberries, so cranberries will be the best. I didn’t make much yogurt this year, so I just bought commercially available products when I needed them. Commercially available yogurt is relatively sweet, but since Teacher Meng’s chiffon is always made with reduced sugar, the sweetness of the yogurt probably won’t make the final cake much sweeter, right? Cranberries are somewhat large, so chopping them up can distribute them more evenly in the cake. Dots of rubies are embedded in the fragrant and sweet cake, giving you a sweet and sour taste. . . .
Tags
Ingredients
Steps
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Materials
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Chop cranberries and set aside
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Add 15 grams of caster sugar to the egg yolks and beat evenly
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Add yogurt and mix well
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Pour in corn oil
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Mix well
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Mix baking powder and flour, sift into egg yolk liquid
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Mix evenly in irregular directions
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Mix cream of tartar with remaining sugar and set aside
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Beat the egg whites into rough peaks, add the cream of tartar and sugar mixture in three batches and beat
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It becomes a 9 distribution state with a small hook
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Take one-third of the egg whites and add it to the egg yolk paste
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Stir slightly
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Add the remaining egg whites and mix gently
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Pour in cranberries
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Mix well
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Pour into a 6-inch removable bottom round mold
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Make big bubbles and flatten the surface
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Put in the oven, middle and lower layers, heat up and down at 140 degrees, bake for about 40 minutes
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Immediately after coming out of the oven
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Turn over after cooling completely
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Demold
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Cut into pieces
