Purple potato yogurt Qifeng cake(zi shu suan nai qi feng dan gao )

Purple potato yogurt Qifeng cake

Introduction:

"Recently, I've been fascinated by purple potato's sweet, soft and waxy taste, especially its bright purple, which is more popular. So now when I make western style food, I like to add purple potato appropriately, which will increase its beauty and taste. Moreover, it's not easy to get fat after eating too many purple potatoes. It's accurate to say that purple potato has the effect of losing weight, so if you're losing weight, this cake is also delicious It's also suitable for you

Production steps:

Step 1: beat the yolks into a bowl, add 30 grams of sugar and beat with a beater. (I've referred to other recipes for making Qifeng cake before, but I don't think the egg yolk is better than the one made by whipping, so I still insist on whipping the egg yolk. You can have a try.)

Step 2: turn the custard into soft butter. This will not destroy the taste of the cake.

Step 3: add 85 grams of yogurt into 2. (here I use the original yogurt, of course, if you want to make strawberry, aloe, or other flavor cake, you can also use strawberry yogurt and the like to replace), and turn evenly. (I omitted the picture here.)

Step 4: sift 100g low flour and 10g baking powder twice, then add into 3.

Step 5: turn it with a scraper evenly. Do not stir it clockwise or anticlockwise here. This will make the flour strong and the Qifeng cake will fail. As long as the cross turn with flour paste can be. (the resulting batter should be smooth and grainless)

Step 6: add a few drops of vanilla essence to 5, if not, then turn over and mix well. (the picture of this step is omitted.)

Step 7: put the egg white into a large bowl, add 3 to 4 drops of lemon juice (can be replaced by white vinegar), and beat the egg beater to the fish eye blisters (that is, the coarse bubble state). Add 1 / 3 of 70 g Sugar and continue to beat. (the picture shows the state of the fish's eye blisters)

Step 8: when stirring to a fine bubble, add another 1 / 3 of 70 g Sugar. Keep going.

Step 9: whisk until wet foaming, add the last 1 / 3 sugar. Keep going.

Step 10: stop until the time of dry foaming. How to identify the dry foaming depends on whether there is a short and straight hook when the egg beater is lifted. As shown in the figure.

Step 11: Take 1 / 3 of the protein paste into the egg yolk paste.

Step 12: turn the egg yolk paste and protein paste evenly with a scraper. Form a smooth and delicate batter.

Step 13: pour 12 turns of batter back into 10 turns, and turn with scraper evenly.

Step 14: add the cooked diced purple sweet potato into 13, turn and mix well.

Step 15: put the cake paste into an 8-inch round mold. Put the round mold down from a high place and shake out bubbles.

Step 16: put the mold into the oven preheated 170 degrees, heat up and down 170 degrees, bake for about 1 hour.

Step 17: when baking, pay attention to observe the cake in the oven to see if its surface color turns brown. As shown in the figure, the surface color is just right.

Step 18: when the surface turns beautiful brown, remember to open the oven and cover it with a layer of aluminum foil. This is to avoid scorching the surface due to long baking time.

Step 19: wait until the cake is baked

Step 20: after the cake is baked, take out the inverted button immediately, otherwise the cake will retract quickly, which will greatly affect its taste.

Step 21: after the mold is completely cooled, demould. (remember not to demould the mold with metal knife, otherwise the mold will be scratched)

Step 22: the taste and taste are very good, just like the delicate taste of clouds, so gorgeous and beautiful is born ~ ~ roar, let's see a recent photo of Zhang Qikai.

Step 23: I think it's delicious enough. If you want to add fresh cream or strawberries, it depends on your imagination, roar.

Materials required:

Yolks: 5

Yogurt: 85g

Low powder: 100g

Baking powder: 10g

Protein: 5

Edible oil: 40g

Lemon juice: 3-4 drops

Purple potato diced: right amount

Sugar: 90g

Vanilla extract: a few drops

Note: 1. Remember not to apply any oil on the mold, and do not pad it with oil paper or aluminum foil, which will affect the growth of Qifeng cake. 2. Don't modify the composition of sugar in the ingredients, it will also affect the success of Qifeng cake.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Zi Shu Suan Nai Qi Feng Dan Gao