Yogurt Cake(suan nai dan gao )

Yogurt Cake

Introduction:

"Since I bought the oven, I don't feel itchy when I don't use the oven for a few days, and I don't feel itchy when I eat the cake for a few days. Today's cake is the result of itchy hands. Yogurt cake and Qifeng cake need to be divided into eggs, but this cake is more soft and moist than Qifeng cake, because yogurt and butter are added, and the flavor is more prominent, some of which are similar to light cheese cake. "

Production steps:

Step 1: prepare and weigh all kinds of materials, melt butter in water, mix flour and corn flour, sift and separate eggs.

Step 2: add yoghurt to the melted butter (if the yoghurt is put in the refrigerator, it should be taken out in advance to recover to room temperature), stir well with a manual egg beater; add egg yolk (4 egg yolks are added in 4 times), stir well, and then add the next one.

Step 3: sift in the low flour and corn flour that have been sifted once in advance (sifting twice can make the cake more delicate), stir evenly with the method of stir frying, do not stir in circles, so as to avoid gluten in the flour; press the flour particles with a rubber scraper, this step should be patient, and mix until there are no grains.

Step 4: turn over the batter and set it aside. It's thinner than Qi Feng's egg yolk batter.

Step 5: whisk the egg white, add 2 drops of white vinegar, beat at low speed until the fish eye blisters, add 20 grams of sugar, and continue to beat. (at this time, preheat the oven for 160 degrees, put boiling water in a baking tray on the bottom layer of the oven, and put the baking net on the penultimate layer)

Step 6: add 20g sugar for the second time when slightly thick and thick, turn to medium speed and stir.

The seventh step: the foam is more delicate. When the grain appears on the surface, add the remaining 20 grams of sugar. Turn to high speed stirring, you can stop from time to time to check whether it has dry foaming.

The eighth step: when the egg horn is raised with the sharp tile angle, the egg sticks are sent away. (some egg makers are short and upright 2 sharp angles). The good egg whites are solid butter like, they can not flow, and the chopsticks are placed upright without tilting.

Step 9: use a scraper to take about one third of the egg white paste into the egg yolk paste, stir fry evenly, do not circle, so as to avoid defoaming and affecting the rise of the cake.

Step 10: pour the egg yolk batter back into the egg white batter and mix evenly with the same method

Step 11: pour into the 8-inch mold, raise it slightly, knock it twice on the table, shake out the big bubbles in the batter, and put the mold on the baking net, 160 ℃ for 50 minutes. (the temperature of each oven is different, you need to adjust it by yourself)

Step 12: bake to about 35 minutes, observe the cake, if the surface color is too heavy, you need to lower the temperature a little; bake the cake, turn it upside down, let it cool, you can eat it easily!

Materials required:

Low gluten flour: 40g

Butter: 50g

Original yoghurt: 200g

Corn starch: 24g

Eggs: 4

Fine granulated sugar: 60g

Note: 1, this cake is a water bath method, you can also put the baking tray on the lower layer of boiling water, cake mold on the baking tray sitz bath, but it should be noted that, if you use the bottom mold, you should use tin foil to wrap the bottom, in order to prevent water seepage! 2. Most of the cake in the production, as long as the screen into the flour, should be stir fried with uniform, not circle stirring! 3. When the baking time is up, you can insert toothpick into the middle of the cake. If you pull out toothpick, it is clean. If there is no paste, it is baked! 4. Yoghurt must be thicker. Yoghurt is too thin to make.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Suan Nai Dan Gao