Flavor yogurt Qifeng cake(feng wei suan nai qi feng dan gao )

Flavor yogurt Qifeng cake

Introduction:

"Yogurt Qifeng cake is my baby's favorite cake. It's sweet but not greasy. It's very soft and easy to eat. Whether it's summer or winter, whether it's with yogurt, fruit or coffee, whether it's hot or cold, the taste is Bang Bang Da! "

Production steps:

Step 1: mix the yolk evenly, sift the flour twice, put it into the yogurt mixture, and mix well with the egg beater.

Step 2: put the remaining 50 grams of sugar into the egg white in two times. Put salt into the egg white at the same time when putting the sugar in the first time. Beat the egg white until it can draw 8 words and slowly disappear after 3 seconds.

Step 3: separate the egg yolk from the egg white, put the egg yolk into the yogurt mixture, and put the egg white into another container. In this step, you must put the eggs one by one, mix them well, and then put them into another container.

Step 4: stir the yolk evenly, sift the flour twice, put it into the yogurt mixture, and stir evenly with the egg beater.

Step 5: put the remaining 50 grams of sugar into the egg white in two times. Put salt into the egg white at the same time when putting the sugar in the first time. Beat the egg white until it can draw 8 words and then slowly disappear after 3 seconds.

Step 6: divide the egg white into the yogurt mixture with a rubber mixing knife.

Step 7: stir the mixture of egg white and yogurt from bottom to top with a stirring knife or draw a cross. Never draw a circle to stir, otherwise the egg white will be bubble free.

Step 8: stir well and pour the yogurt mixture into the egg white. Stir well in the same way as step 7.

Step 9: stir evenly and pour into the mold. This material is suitable for eight inch mold!

Step 10: shake the mold a few times to drive out the big bubbles.

Step 11: preheat the oven at 150 ℃ for 10 minutes and put the cake in the oven. Bake at 150 ℃ for about 50 minutes.

Step 12: it is recommended to insert the toothpick into the cake in 45 minutes and take it out to see if the toothpick is wet. If the toothpick is wet, it proves that the cake is not baked well. If it is not wet, it proves that the cake is baked well! Take out the cake and shake it with force immediately, then turn it upside down on the baking net. This step is mainly to prevent the cake from retracting. It's the key!

Step 13: it's easy to remove the mold after cooling! Flavor yogurt Qifeng cake is ready!

Materials required:

Low gluten flour: 80g (cake powder)

Yogurt: 70g

Salad oil: 40g

Soft sugar: 75g

Eggs: 5

Salt: 1 / 2G

Note: protein can draw eight characters, cut 3 seconds before slowly disappearing just right. When the cake comes out of the oven, the mold and cake must be turned upside down. When the mold is removed after cooling, otherwise the cake will retract!

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Feng Wei Suan Nai Qi Feng Dan Gao