How to make a delicious and healthy oil-free yogurt cake? Prepare these 4 ingredients and try them out according to this recipe, it's super easy! Ingredients are common, the method is not difficult, oil-free, low-sugar, fragrant and soft, nutritious and delicious, adults and children can eat with confidence!
After the rise of home baking, making cakes at home has become a kind of fun in life, using simple and common ingredients, making delicious cakes according to their favorite tastes, not putting oil and additives, eating freshly, not only can experience the fun of the production process, but also taste the real additive-free healthy food, but also become the best parent-child project between many mothers and children.
My two children also like to eat the cake made by their mother, especially this yogurt chiffon cake, a bottle of yogurt plus eggs and flour, you can bake a healthy and delicious yogurt cake, fluffy soft and elastic, no worse than the cake shop outside, and even the daughter will say that the mother made it more delicious.
Although the method of this yogurt chiffon cake is not complicated, there are still some places that need special attention to if you want the cake to be done well, such as what kind of eggs are used, such as the state of egg whites, and the way to mix the cake paste.
Let's share the detailed production process of a yogurt chiffon cake, and talk about the places that need to be paid attention to when making cakes, pictures and texts, take a closer look!
<h1 class="pgc-h-arrow-right" > [oil-free yogurt chiffon cake].</h1>
【Ingredient List】: 150g of original strong yogurt, 6 eggs after refrigeration, 120g of low gluten flour, 50g of white sugar;
1, prepare the ingredients needed to make the cake, the eggs are made of ordinary red skin eggs, the size is not large, so use 6, if the size is large, 5 can also be. It is recommended to use fresh eggs after refrigeration to make chiffon cake;
2, first separate the egg white and egg yolk, put in two clean oil-free and water-free bowls or small basins, here are 6 egg yolks;
3, pour the original yogurt into the egg yolk bowl, the yogurt is a relatively thick original yogurt; if you use the yogurt is thinner, you can slightly reduce the amount;
4. Use a manual blender to stir the yogurt and egg yolk evenly to form a yogurt yolk liquid;
5: Sift the low gluten flour into the yogurt egg yolk solution. It is recommended to use low gluten flour to make the cake, which can make the cake fluffy feel better, and must be sifted with a fine sieve before use to prevent agglomeration, which is not easy to mix evenly;
6, use a spatula to mix the low gluten flour and yogurt egg yolk liquid, try to cut up and down, do not stir in a circle, form a delicate and smooth thick batter;
7: Add all the sugar in the egg whites basin. The egg white basin must be oil-free and water-free, otherwise it is very likely that the beating will not be successful;
8, with an electric whisk to beat the egg whites to dry foaming, the color of the beaten egg whites is white, like foam, fluffy and gentle, pull up the beaten egg head can see the short upright triangle;
9: Take half of the beaten egg whites and put them into the egg yolk batter;
10: Cut up and down with a spatula and mix the beaten egg whites and egg yolk paste evenly. When mixing, be fast, do not stir for a long time, to prevent defoaming;
11: Pour the mixed egg paste back into the other half of the beaten egg white, and continue to mix up and down with a spatula. When mixing, it is also required to quickly stir, do not stir in circles for a long time;
12. The surface of the mixed cake paste looks delicate and smooth, and the color is uniform;
13, take two 6-inch cake molds, pour the mixed cake paste into the two cake molds, and shake the flat;
14, the oven is preheated 150 degrees in advance, the mold filled with cake paste is put into the lower or lower layer of the oven, set 150 degrees to bake for 60 minutes; the temperature of each oven may be different, and the maker needs to adjust according to his own oven.
15, after baking, open the oven, take out the baked cake, invert the buckle on the drying net to dissipate heat, remember, be sure to buckle upside down on the drying net, fully dissipate the heat before it can be demolded;
After the cake is cooled, then press around the cake to separate the cake and the mold, you can take the cake out of the mold completely, the round cake is beautiful!
Soft and sweet, nutritious and healthy, delicious and not greasy, eat your own cake with confidence. Both of my children especially like to eat cakes made by their mothers, so I often bake them for breakfast or afternoon dessert. Six-inch cakes can be baked twice at a time, and in addition to eating at home, you can also give a friend or neighbor a portion to share the delicious food together.
Friends who like to eat cakes, prepare the ingredients, follow this recipe, and make a delicious cake!
Thanks for reading, I'm a multi-mom, self-taught little girl who loves to share her original recipes and culinary experiences. Stay-at-home moms are at home, and in addition to bringing babies and chai rice oil and salt, they can also have poetry and far away!