Yogurt Cake(suan nai xiao dan gao )

Yogurt Cake

Introduction:

"This Yoghurt Cake has a fresh taste because it adds yoghurt. It's similar to Qifeng cake, but you need to pay attention to that the protein must be hard. This small yogurt cake can also be made into a small paper cup decorated cake. If you like, come and have a try. Spring outing, with such a small cake, it's brilliant. "

Production steps:

Step 1: 4 grass eggs, use the egg separator to separate the yolk and protein. Egg yolk basin is not very strict, if it can be done, it will be better.

Step 2: mix egg yolk with 45g corn oil.

Step 3: the texture of yolk is very uniform after mixing.

Step 4: add 50g homemade yogurt. Homemade yogurt contains little sugar, and then the texture is very good. If not, you can choose fresh milk bar yogurt or old yogurt.

Step 5: beat the protein until it is thick, then drop in the lemon juice. Beat twice more and add 50g of sugar.

Step 6: follow the speed from low speed to high speed and then to low speed to send the protein to hard foaming, with small two short sharp corners.

Step 7: sift the low gluten powder into the egg yolk paste bowl.

Step 8: Take 1 / 3 of the protein into the yolk paste, and stir evenly with hand.

Step 9: pour the egg yolk paste into the protein cream, and mix them evenly with a rubber scraper.

Step 10: pour the cake paste into the flower mounting bag, and cut a round mouth at the bottom of the flower mounting bag.

Step 11: squeeze the silicone mold into the oil paper holder, put the silicone mold on the gold baking tray, and put it into the middle layer of the preheated oven. Bake at 120 ℃ for 30 minutes, then bake at 150 ℃ for 5 minutes. After the surface is evenly colored, take it out, take it out from the silicone mold, and drop it slightly.

Step 12: the cake is still strong after two hours.

Materials required:

Grass eggs: 4

Yogurt: 50g

Corn oil: 45g

Low gluten powder: 80g

White granulated sugar: 50g

Lemon juice: 1 drop

Note: 1, because I am a northerner, eat less sugar, so the amount of sugar is a little less. In order to ensure the stability of the protein, one-time first added. Southern students can increase the amount of sugar, 70-80 grams can also be added in batches. 2. If you don't have lemon juice, drop in white vinegar. In order to neutralize the alkalinity in protein and enhance the stability of protein cream. 3. I put the silicone mold on the gold baking tray, which can prevent part of the heat and make the heating more uniform. If the oil paper holder is directly placed in the iron mold, the baking time needs to be reduced. If the silicone mold is directly placed on the baking net, you need to adjust the temperature. 4. My oven temperature is slightly higher than 30 degrees, so if the oven temperature is normal, you should use 150 degrees and 170 degrees. It needs to be done once more to find out the temper of the oven. 5. The way to judge whether the cake is mature or not is to grow the cake, and then fall back a little bit, the cake will be basically mature. Because the situation is different, we need to learn to judge. 6. The weight of four grass eggs with shells is 210 grams. If you use foreign eggs, you need to convert them. 7. Protein must be hard foamed. I'm still not satisfied with the degree of whipping.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Suan Nai Xiao Dan Gao