Cooking Steps

1. 

   Step1:Both butter and yoghurt are put at room temperature. After the butter is softened, it can be use

2. 

   Step2:Pour the yogurt into a container of butter. Stir until the butter melts. If the temperature of yogurt is too low, the butter will solidify. Just melt it in wate

3. 

   Step3:Add three yolks to the sour cream mi

4. 

   Step4:Then sift in low flour and raw flou

5. 

   Step5:Slowly turn the dough into a smooth paste by pressing. But it can't be stirred to avoid low powder and stringin

6. 

   Step6:Then add 30g sugar to the three proteins, drop in a few drops of white vinegar, and beat to a stiff foaming. Add 1 / 3 to the batter and mix wel

7. 

   Step7:Then add the remaining 2 / 3 of the protein into the batter. Stir slowly. Stir evenly within 1 minute

8. 

   Step8:Maybe it's because of yoghurt. It's easy for the protein to start defoaming. So the appearance of the mixed batter and Qifeng cake batter is quite different. There are countless big bubbles floating on the surface. They need to be quickly put into the preheated oven

9. 

   Step9:After the cake is pasted into the mold, put it into the second layer from the bottom of the preheated oven. Heat it at 160170 ℃ for 60 minutes. After it is out of the oven, turn it upside down until it is cooled. Then turn it over for demoulding

10. 

    Step10:The baked cake has larger pores because it uses red date yoghurt. The red date flavor is very rich and attractive. The taste is like a cake. It's more elastic and delicious