You can make a cake with yogurt, taste so good.



The family love yogurt, especially the old mother, saw the yogurt machine I took home,she came alive.

Since then, they hooked up to make their own yogurt. The old man to do things with patience.

It is now summer, the whole family has the appetite the long decline, yogurt drink endless, I have to handle.

The simplest and most popular approach is to make yogurt Chiffon Cake soft. This cake is not only the parents love, but also let me make two or three times a night.

[Cranberry yogurt Chiffon Cake]

Need to prepare:

Plain yogurt 80 grams

80 grams of low gluten flour

Egg yolk 3

Sugar 20 grams

Corn oil 40 ml.

Rum 1 tsp

Cranberry dry 60 grams

4 proteins

Sugar 50 grams

A few drops of white vinegar

Low powder, a little

The use of a Fengmo Qi mold: 17cm

Practice:

1, cut the cranberries into small pieces and wrap them evenly with low gluten flour. Then sift out the excess flour

2,3 egg yolks and sugar. Mix well. Then add in cooking oil and stir well

Add 1 teaspoons of rum, and the cake's mellow aroma will naturally evaporate

3, pour 80 grams of yogurt, sieve into low powder, stir evenly

4, I believe this step, do a lot of baking friends has been very clear. Protein protein is very important, send, add a few drops of vinegar, 3 to 50 grams of sugar, beat until stiff state is, as such, a small hook whisk is short.

5, now we have egg yolk paste, egg white paste and dried cranberries

6. Mix the batter and the yolk paste until the mixture is mixed. Pour into the cranberries and mix well

7, mix good cake paste, pour into the mold, vigorously shock a few times

8. Preheat the oven to 180 degrees, place in the lower layer and bake for 30 minutes

Immediately after release, cool down and release after cooling

Add the yogurt cake, taste particularly light, is not only refreshing, cake tissue chewier, yet soft. You see, I cut it, you know.