Light and soft -- yogurt Qifeng cake(qing ying rou ruan suan nai qi feng dan gao )

Light and soft -- yogurt Qifeng cake

Introduction:

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Production steps:

Step 1: separate the egg white and yolk (I used refrigerated eggs). The basin should be free of oil and water. Add fine granulated sugar to the yolk and beat it with eggs until it is fluffy;

Step 2: add yogurt and olive oil, beat well with egg;

Step 3: sift in the mixed low flour, stir evenly with egg, and set aside;

The fourth step: first the oven is preheated; the egg white first uses the egg whisk to produce some bubbles at low speed, add the 1/3 granulated sugar, beat the egg maker to the high speed, and then add the 1/3 sugar, a few drops of lemon juice. When the egg white can pull the crooked hook, add the remaining fine sugar and the remaining lemon juice, beat the egg for half a minute at high speed, and beat the egg maker to the low speed for half a minute, OK;

Step 5: Take 1 / 3 protein cream into the bowl of egg yolk paste;

Step 6: stir evenly with scraper;

Step 7: pour the batter back into the rest of the protein cream, and quickly stir it with a scraper until the protein cream is not visible;

Step 8: pour it into the mold and smooth the paste on the surface of the mold with a scraper;

Step 9: gently shake the chimney on the table with your hand and put it into the oven that has been preheated 180 degrees;

Step 10: bake the cake in a 180 degree oven for 5 minutes;

Step 11: reduce the temperature to 170 ℃ and bake for 35 minutes;

Step 12: the remaining 15 minutes, covered with tin foil;

Step 13: take it out immediately and put it upside down on the bottle until it is cool;

Step 14: the small board of dumplings is the demoulding tool. Draw a circle next to the mold, then it's OK. Take off the crumbs, and then you can open your mouth.

Materials required:

Eggs: 6

Homemade Caspian original full fat yogurt: 120g

Low flour (medium flour + corn starch): 120g

Olive oil: 20ml

Granulated sugar (egg yolk): 25g

Granulated sugar (egg white): 85 G

Lemon juice: 5ml

Note: a good protein cream is the key to baking perfect Qi Feng

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qing Ying Rou Ruan Suan Nai Qi Feng Dan Gao