Yogurt Cake(suan nai dan gao )

Yogurt Cake

Introduction:

"I met the gourmet world by chance. That was more than a year ago, I was not tall, but I weighed 60 kg. The reason is: I like high calorie and high-fat food, so I'm not fat! And there's a tendency to gain weight every year. Finally one day made a decision: lose weight! After "hard work", I successfully reduced 20 kg, but my body issued a warning to me: hair loss, dizziness, pale complexion, weakness of hands and feet, and my aunt who visited me every month didn't come for two months in a row, which really scared me. So I began to adjust the strategy: pay attention to diet regulation, balanced nutrition. They began to look up a lot of nutrition knowledge about food on the Internet, so that they can keep fit and eat delicious food. In this way, I noticed the gourmet world, which contains all kinds of knowledge I want to know, as well as my favorite bread and cake. Although this kind of food should not be eaten more, I just can't resist the temptation of gourmet food and the desire to make gourmet food (although I'm just a rookie in the kitchen). I will swallow my saliva just looking at the pictures! So I will try my best to make this kind of food with low calorie to relieve my craving

Production steps:

Step 1: make preparations first: weigh the required ingredients, mix the two kinds of flour, sift and set aside, cover the mold with tin foil for preparation, and separate the four eggs into a basin without water and oil with an egg white separator.

Step 2: add proper amount of corn oil and 10 grams of sugar to yoghurt, stir well, add four egg yolks one by one, stir well with chopsticks or hand-held egg beater (in one direction, don't use too much force)

Step 3: sift in the mixed powder again and stir with a scraper.

Step 4: stir well until there are no granules (like stir fry), and set aside.

Step 5: drop a few drops of white vinegar or lemon juice into an oil-free basin with egg white. Start to beat with an electric egg beater until there are bubbles. Add one-third of the remaining sugar

Step 6: beat until there are lines, then add 1 / 3 sugar to beat.

Step 7: beat until there is resistance, add the remaining sugar and continue to beat.

Step 8: until the short sharp corner is pulled out. (the inverted button will not move) you can preheat the oven 150 degrees at this time (my oven is too hot) (please ignore the sundries in the corner)

Step 9: use a scraper to take a third of the egg yolk powder to stir, cut and mix.

Step 10: mix well and pour back to the protein bowl. Quickly mix well until smooth, light and delicate.

Step 11: finally pour in the prepared 8-inch movable bottom mold, level it slightly and shake it for 2-3 times (shake out big bubbles), take a water bath at 150 ℃ for 70 minutes, and put it into the oven. (because my oven has only two layers, I put almost half of the water in the baking tray of the mold and put it on the upper layer.)

Step 12: in the last 10 minutes, I covered the tin foil to prevent the color from being too dark (I'm afraid it's not ripe in 60 minutes). At this time, the room was full of fragrance.

Step 13: after baking, take out the hot, slightly cracked and full cake from the oven! It's really hard to describe the mood at this time. (I made Qifeng cake several times before, but they all failed.)

Step 14: so when I take it out, I immediately turn it back. I'm afraid it will retract like Qi Feng. This height is not so high. It's always more successful than Qi Feng.

Step 15: when the cake is cold, send it to the refrigerator, and tomorrow my daughter will be able to eat delicious yogurt cake. ha-ha.

Step 16: when the cake is cold, send it to the refrigerator for refrigeration. Tomorrow, my daughter will be able to eat delicious yogurt cake. ha-ha.

Materials required:

Flour: 32g

Corn starch: 24g

Low gluten powder: 40g

Corn oil: right amount

Eggs: 4

Yoghurt: 200g

Sugar: 40g

White vinegar: a few drops

Note: 1. I reduced the amount of butter and sugar in the original formula, and changed the butter to corn oil. 2. When turning and mixing the protein paste, it should be noted that it is like frying vegetables. Turn the basin anticlockwise while turning and mixing, so that it is even, and do not circle. 3. After baking this time, I turned the cake upside down. There were some indentations on the surface, and the retraction was not severe. 4. In addition, I have to operate according to the actual temperature of my oven. It took me 70 minutes to cover it with tin foil in the last 10 minutes to prevent serious coloring. 5. The most important thing is: I'm just a novice in baking. I hope you can include it.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Suan Nai Dan Gao