Yogurt Qifeng cake -- no cracking and no shrinking(suan nai qi feng dan gao bu kai lie bu hui suo )

Yogurt Qifeng cake -- no cracking and no shrinking

Introduction:

Production steps:

Step 1: get all the materials ready

Step 2: prepare two oil-free containers and separate the yolk protein.

Step 3: add 30g sugar to egg yolk and stir well.

Step 4: add 40g oil and stir well.

Step 5: add yogurt and continue to stir well.

Step 6: stir well.

Step 7: sift the low powder twice and pour it into the container.

Step 8: stir evenly without particles.

Step 9: add white sugar in three times, and beat the protein to 90%. There is a small hook to lift the egg beater.

Step 10: add the egg yolk paste into the egg yolk paste in three times, and stir well each time.

Step 11: stir well, no particles, very smooth.

Step 12: pour into the mold and shake the bubbles.

The thirteenth step: the middle and lower levels, 170 degrees warm-up, after the furnace is adjusted to 160 degrees, 40 minutes.

Materials required:

Eggs: 5

Sugar: 30g, 70g

Yogurt: 85g

Oil: 40g

Low powder: 100g

White vinegar: 3 drops

Note: 1. The egg container must be free of water and oil, do not break the egg yolk, it is not easy to send the egg yolk after falling into the protein; you can use a small bowl to help divide the eggs, and put the egg yolk into two containers after each good one; this will not waste. 2. Add a few drops of white vinegar or lemon juice to help. 3. When mixing the egg yolk paste and protein paste at last, pay attention to cut and mix, don't stir in circles, it will defoaming. 4. Don't smear oil on the mould, as Qi Feng will not grow. 5. Shake the air bubble when it comes out of the furnace, turn it back immediately, cool it down and demould it.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Suan Nai Qi Feng Dan Gao Bu Kai Lie Bu Hui Suo