Yogurt Chiffon Cake (suan nai qi feng dan gao )

Yogurt Chiffon Cake

Introduction:

Production steps:

Step 1: refrigerate eggs, yolks and proteins in oil-free and water-free containers.

Step 2: use the egg beater to break up the protein at medium speed (3rd gear).

Step 3: add a few drops of white vinegar to the protein.

Step 4: turn 3 to coarse bubble, add 100g white granulated sugar at one time (the white granulated sugar I used was beaten by the cooking machine, but not very fine)

Step 5: continue to open 3 gears until hard foaming (lift the egg beater, the egg liquid can stand upright, with short and small sharp corners)

Step 6: turn on the egg yolk, sugar, yogurt and salad oil with the egg beater that has just been beaten with protein and stir them evenly.

Step 7: sprinkle in low flour and beat with egg beater until flour disappears.

Step 8: This is the egg yolk mixture.

Step 9: mix evenly in three times. First, 1 / 3 of the protein bubbles are put into the egg yolk paste container and mixed evenly. Then 1 / 3 of the protein bubbles are put into the egg yolk paste container and mixed evenly. Finally, all the mixed protein bubbles are put into the egg yolk paste container and mixed evenly.

Step 10: pour the mixed cake paste into the mold.

Step 11: hold the mold with both hands, gently drop it from top to bottom for several times, and shake off the big bubbles.

Step 12: put into the preheated oven, 140 ℃ for 40 minutes, and the cake has risen out of the mold. Turn 150 degrees for 40 minutes, cover the cake with a small piece of tin foil and bake for 10 minutes. Turn 170 degrees for 2 minutes.

Step 13: take out the mold, gently drop the mold and shake out the bubble. Immediately back button to completely cool, with a rubber knife along the mold around the cut.

Step 14: cake just taken off the mold (front).

Step 15: cake just taken off the mold (reverse side).

Step 16: finished product drawing.

Step 17: finished product drawing.

Step 18: finished product drawing.

Materials required:

Eggs: 7

Low concentrate flour: 140g

Yogurt: 120g

White granulated sugar: 130g

Salad oil: 70g

White vinegar: 1 teaspoon

Note: 1, cover tin foil can not be too tight, avoid baking. The tin paper should be suspended in the center. Minimize the time to cover the tinfoil. 2. When taking out, gently pat the surface of the cake with your hand, the rebound is very good, and there is no obvious rustle. 3. Choose the best eggs in the refrigerator for a day. Paste the cake into the mold, 2 / 3 in height. 4. Protein foam and egg yolk paste mixing time should be fast to avoid defoaming.

Production difficulty: unknown

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Suan Nai Qi Feng Dan Gao