Cake that never fails(cong wei shi bai de dan gao )

Cake that never fails

Introduction:

Production steps:

Step 1: prepare all the raw materials

Step 2: separate the egg white and yolk. Pour oil and yogurt into the basin without oil and water, stir well, and put a little sugar, or not, because the yogurt itself contains high sugar, so it doesn't matter if you don't put it. The yogurt and oil are completely integrated, and then pour in the yolk one by one, stir well, it's best to put the yolk one by one

Step 3: sift the egg yolk into the low flour twice, and use the egg beater to stir it up and down until there are no particles. Do not stir in circles when stirring, otherwise the flour will be strong and the baked bread will not taste good

Step 4: prepare a water-free and oil-free basin, pour in the separated egg white, add salt and one third of sugar, drop in white vinegar, salt and white vinegar to make the protein stronger and easier to beat

Step 5: beat until the egg beater is triangular, then add 3 / 3 sugar to continue to beat, and finally beat until the protein is inserted into the chopsticks and does not fall down

Step 6: add 1 / 3 of the egg yolk, cut it up and down, stir well, and then pour it into the egg yolk basin, stir well up and down, do not circle

Step 7: pour the batter into the tin foil baking tray, preheat the oven at 190 ℃, and bake for 30 minutes

Step 8: don't take out the freshly baked cake immediately. Turn off the oven and let it cool down slowly. After two minutes, take out the inverted button, carefully remove the tin foil, cut it into pieces and put it on the plate. Originally, I painted strawberry jam on my son after cutting it, but I didn't have time to take a picture because of the pressing time to pick up the child. I'll make it up next time

Materials required:

Eggs: 5

Low powder: 120g

Yogurt: 90g

Vegetable oil: 70g

Baking powder: 2G

Salt: 0.5g

Sugar: 70g

White vinegar: 2 drops

Note: 1. There must not be a little water and oil in the basin of beating protein and egg yolk, especially in the basin of protein, otherwise it will affect the dispersing of protein. When separating protein and egg yolk, pay attention not to let the protein be stained with a little yolk, which will also affect the dispersing of protein. 2. Because my oven is relatively small, I used the formula of eight inch cake, which is just suitable for my family Because my oven is relatively small, so I set the temperature a little higher. The temperature can be determined according to my oven. 4. Photography technology needs to be improved. I hope you don't mind. It will be better in the future

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Cong Wei Shi Bai De Dan Gao