Six inch yogurt Qifeng cake(liu cun suan nai qi feng dan gao )

Six inch yogurt Qifeng cake

Introduction:

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Production steps:

Step 1: first put the eggs into a small bowl, the yolk must not be broken, if mixed with protein, it will have a great impact on the future.

Step 2: I used a spoon to separate the egg yolk from the protein. I also used the egg separator, but the effect is not as good as I expected. The protein always adheres to each other. Maybe I'm not good at using it:) the spoon must be clean, and it's better to be bigger than the yolk.

Step 3: three eggs can almost meet the demand of six inch cake. The egg size of that brand is relatively small, so it is estimated that there will be one more. I measure them in grams, which is more accurate. Three yolks about 50 grams, at this time add 54 grams of original yogurt, because the yogurt has sugar, so there is no sugar in the yolk liquid.

Step 4: add another 30 grams of tasteless corn oil, which is not suitable for those heavy flavor peanut oil, sunflower seed oil should also be OK.

Step 5: sift in 40 grams of low gluten flour

Step 6: sift in another 9 grams of corn starch

Step 7: mix the above materials evenly to avoid the appearance of gluten.

Step 8: prepare 36 grams of sugar, add 1 gram of salt, can make the taste more sweet.

Step 9: 110 grams of protein, 36 grams of white granulated sugar, 5-8 drops of white vinegar is the material to beat protein. The container must be free of oil and water, otherwise it is easy to cause failure. This involves molecular materials science, which needs special attention.

Step 10: preheat the electric oven at 140 degrees before beating the protein, and then start processing the protein. After the white vinegar is added to the protein, first beat the protein with clean eggs. After several times, big bubbles will appear. At this time, one third of the white granulated sugar is added.

Step 11: the electric egg beater starts to beat. When there are fine bubbles, add one third of white granulated sugar. If it's a hand-held egg beater, it won't take long.

Step 12: continue to beat with the electric egg beater, always pay attention to the changes of the protein. After feeling thick, use the egg pump to pick up the protein, and there are small curved sharp corners. It's almost to the wet stage. At this time, add the remaining one-third of the sugar.

Step 13: after stirring for a while, observe the change of egg pumping, the small sharp corner becomes straight, and then it's OK. As long as the tools are clean and free of impurities, there should be no problem.

Step 14: one third of the protein is mixed with the egg yolk liquid, and mixed up and down, just like frying vegetables. Cutting, picking, pressing and turning are the basic techniques. After mixing well, add a third of the protein and continue to mix up and down. Finally, pour the mixture into the remaining protein. The silicone knife can clean the yolk container.

Step 15: finally, pour the egg batter into the mold and shake it with force to shake out the big bubbles in the batter.

Step 16: put the mold into the preheated oven. The temperature of my oven is on the high side, so I adjust it to upper and lower tube heating, 120 ℃.

Step 17: my baking time is 35 minutes. In the baking process, the batter is constantly rising, and there should be no shrinkage phenomenon. Pay attention to the color change at any time. If the expansion is too fast or the color is too deep, it means that the temperature is too high, and it needs to be adjusted as soon as possible.

Step 18: take it out when the time is up to avoid scalding. Wait for the mold to cool down and eat.

Step 19: I'm confident in my pastry making!! Next time, experiment with coffee flavor, try not to put oil, put more yogurt, and come up with a new formula.

Materials required:

Eggs: 3

Low gluten flour: 40g

Corn starch: 9g

Yogurt: 54 G

White granulated sugar: 36g

Salt: 1g

Corn oil: 30g

White vinegar: 6 drops

Note: the skill of protein is not much, as long as it is clean. The temperature of the oven needs to be explored. It is suggested that the students who have just started to make the cake should start to try from the low temperature, 120 degrees to 130 degrees should be OK, and always pay attention to the change of the cake. My 25L oven, the temperature is relatively high, with this temperature to bake 35 minutes is completely cooked, different ovens need to test several times.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Liu Cun Suan Nai Qi Feng Dan Gao