Yogurt cotton cake(suan nai mian hua dan gao )

Yogurt cotton cake

Introduction:

"Seeing that my friends are making cakes, I want to eat cakes. I haven't made cakes for a long time. I just took part in the second baking competition and won the prize. The prize is Kepu egg beater. I can't wait to use it immediately. I made two at a time today. This cotton cake is made by water bath method. Thinking of such a large oven, only baking such a cake is a waste of energy, so we made a light cheese cake by water bath method at the same time. However, it is precisely because we made two at a time and beat the protein well at one time. I was afraid that the mixed cheese paste would precipitate for a long time, so I mixed the paste in a hurry. The protein was not mixed enough and there were some big bubbles in it. Fortunately, the softness still lives up to the name of cotton. The taste of instant melting is really good. "

Production steps:

Step 1: heat the oil first, turn off the heat, pour the flour into the oil while it is hot, and quickly stir into dough

Step 2: continue stirring until the batter is smooth

Step 3: put 1 whole egg and 5 yolks in another bowl

Step 4: pour in the yogurt,

Step 5: mix well,

Step 6: pour the egg milk into the batter and stir well,

Step 7: add a few drops of white vinegar to the protein, stir in the low gear of Kepu egg beater until it bubbles, and pour in half of the sugar,

The eighth step: turn to high speed 5 gear and continue stirring. When the foam is a little fine, pour the remaining sugar into it.

Step 9: finally stir the egg white until it is hard to beat, that is, lift the egg beater to have a straight tip.

Step 10: put about 1 / 3 of the protein into the batter, cut and mix well

Step 11: add all the remaining protein

Step 12: continue to mix evenly by cutting and mixing

Step 13: pour it into the mold and shake it hard

Step 14: preheat the oven at 170 ℃ for 5 minutes, put a baking tray with water on the bottom, put a baking net on it, and then bake at 150 ℃ for 50 minutes. If the color is light, turn it up to 170 ℃ for 10 minutes to color.

Step 15: turn the cake upside down and let it cool

Step 16: cool and demould. Under the plastic wrap, put a long time stained off the skin. It affects the appearance a little, but it doesn't affect the taste.

Materials required:

Eggs: 6

Yogurt: 75g

Low gluten powder: 75g

Grape seed oil: 55g

Sugar: 50g

White vinegar: a few drops

Note: 1. Water bath method, to ensure that there is water from beginning to end, so the water in the baking tray should be at least 1cm deep. 2. Because my colleagues made cheese cake, they were afraid that the cheese cake would precipitate when they mixed protein, so they mixed it in a hurry. The individual protein was not mixed evenly, so the cake was a little bit of big bubbles. But it doesn't affect the taste at all. It's still very soft. But next time we must mix it evenly!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Suan Nai Mian Hua Dan Gao