Yogurt Qi Feng(suan nai qi feng )

Yogurt Qi Feng

Introduction:

"I haven't baked a cake for some time. I didn't sleep during the day yesterday, but I went to sleep when I got home at night. Mi Ma took the time to bake a Qi Feng and wanted to surprise her daughter. Who knows that this child's interest in the hollow Qifeng shape is greater than the cake itself. He is in a hurry to see why there is a hole in the middle of the cake! She also told her mother not to cut it tomorrow. She wanted to see what it looked like. What a child's curiosity! Cake is different from bread. It doesn't take too long to wait. It only takes half an hour to mix the paste and send it to the oven. While waiting, MI Ma washed a lot of clothes and watched Qi Feng grow tall in the oven, smelling a strong fragrance. It's beautiful! It used to be made with pure milk. Later, it was found that yogurt is better than pure milk. It not only tastes good, but also can remove the fishy smell of eggs. In addition, yogurt itself has the function of fermentation, so it is not easy for roasted Qi Feng to retract. "

Production steps:

Step 1: material drawing.

Step 2: break up the eggs and separate the yolk protein.

Step 3: add 25 grams of sugar to the egg yolk and stir well.

Step 4: pour salad oil into the egg yolk.

Step 5: pour yogurt into the egg yolk, beat the yolk paste with egg puff until the cream and egg are completely mixed.

Step 6: sift the low powder into the egg yolk paste in several times, and stir evenly.

Step 7: the egg yolk paste is fine and smooth without powder particles.

Step 8: squeeze a few drops of lemon juice into the protein.

Step 9: beat the egg white with electric beater, add 50g sugar in three or two times.

Step 10: beat until hard foaming, pull up the egg beater, the batter will pull out the curved corner. Start the oven and preheat at 170 degrees.

Step 11: take one third of the protein paste, put it into the egg yolk paste, and quickly mix the protein paste and egg yolk paste evenly by cutting and mixing.

Step 12: pour the mixed paste back into the remaining protein paste, and quickly mix the paste evenly by cutting and mixing.

Step 13: mix the paste evenly and finely.

Step 14: pour the mixed paste into the mold and knock out big bubbles.

Step 15: put into a preheated oven, 170 degrees for 60 minutes.

Materials required:

Eggs: 6

Base powder: 100g

Sugar: 25g

Salad oil: 45g

Yogurt: 60g

Lemon juice: a few drops

Note: 1, I reduce the amount of sugar in a formula, if you like to eat sweet, press 3060g. 2. If you don't have lemon juice, you can use white vinegar instead. On the one hand, it helps to beat the protein, on the other hand, it can also remove the fishy smell of eggs. 3. When mixing egg yolk paste with protein paste, the method must be cut and mixed. You can't draw circles. It will defoaming. As fast as you can. 4. The temperature of the oven is only for ginseng baking, which can be adjusted according to the situation of the oven at home. 5. Turn it upside down and let it cool. 6. I use eight inch hollow mold, with six wood eggs, ordinary eggs with five on it.

Production difficulty: ordinary

Process: Baking

Production time: 10 minutes

Taste: milk flavor

Chinese PinYin : Suan Nai Qi Feng