Chinese Food
Baby Yogurt Cake
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The quantity of this formula is 48. Use two groups of 24 continuous molds. Be sure to look after the size when purchasing, so as not to put it in the oven. Small exhortation - the difference between sugar free yoghurt and commercial yoghurt is sugar. The amount of sugar can be adjusted according to the small amount of yoghurt you use.
Cooking ingredients
Cooking Steps
Step1:First lay the mould on paper cup for standb
Step2:Weigh yogurt, corn oil and sugar. If the sweetness of yogurt or baby is small, the sugar content of the yolk paste in the formula can be subtracted
Step3:Add yol
Step4:Mix wel
Step5:The amount of sifted powder. I suggest that you should not be lazy when sifting the powder. Because the sifted low powder is relatively fluffy when mixed with air. The first is easy to stir and open. The second is not easy to form particles
Step6:Standby after mixing evenl
Step7:The protein beating part belongs to Qi Feng's common technique, cleaning tools, water and oil-free, which are all necessary. I'm mainly talking about the method I use - medium speed, high speed, medium speed and low speed. During this period, I add all the sugar in the protein. It doesn't matter a few times. Instead, don't beat it with a hand-held basin. It's better not to move it with hands. It's just a small sharp corner. The main protein that can be stirred by this method is Stable, delicate, good with glossy protein. It's hard to fail.
Step8:Add the egg white cream into the yolk paste in three times. Mix wel
Step9:The batter must have hardness after mixing. The lines pulled out will not disappear. If you are not in this state during the operation, then your cake will retract
Step10:Prepare a large drink bottle and cut off the top. Put on a disposable flower mounting bag (large size). This DIY gadget is a powerful gadget when a person operates the batter. It's called no asking.
Step11:After cutting, squeeze the batter into the paper cup respectively. The amount is exactly 48 cups and 9 minutes full. Squeeze hard
Step12:The baking temperature is 180 ° C and 17 minutes (adjusted according to the oven). I don't like the bottom coloring. So I put the silica gel pad under the baking tray. The effect is heat insulation. The surface coloring. If the color is right, it's OK to eat at that time. When bagging, it must be deeper than the visual color. Because once the bag is stuffy, it's easy to peel off and affect the color.
Step13:If the furnace is used, the temperature time reference standard is - 130 ° 25 minutes. 150 ° 5 minutes (for reference only
Step14:If you still don't think the color is enough during baking, just raise the temperature a few minutes before you come out of the oven. Set the skin and color it in 2 minutes.
Step15:After the oven is out, shake the mould gently and let the little cake sid
Step16:After cooling thoroughly, it can be bagge
Step17:Little cake becaus
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Cooking tips:There are skills in making delicious dishes.
