Yogurt Qifeng cake recipe-Chinese Food-best chinese food recipes-cooking food

Yogurt Qifeng cake

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I'm sure you will fall in love with this cake after you finish it. It's as light as a cloud. It's instant in the mouth. It has more fresh sour milk flavor than the ordinary Qifeng cake. It's soft and sweet. It's a wonderful choice for breakfast and afternoon tea. The yoghurt used in the formula is made by myself. It's not much different from the yoghurt sold in the supermarket. If you use thick old yoghurt, you can appropriately increase the amount of yoghurt. The recipe is an 8-inch cake. If you make a 6-inch cake, cut it in half.

Cooking ingredients

yolk paste material - yolk:4

yogurt:80g

corn oil:40g

sugar:10g

protein cream material - protein:4

low gluten flour (cake flour):90g

sugar:40g

lemon juice:a few drops

Cooking Steps

Step1:Four eggs. Try to use a slightly larger egg. Each one is about 60 grams. Separate the yolk and the egg white. Pay attention to that the beating basin for laying the egg white must be free of water and oil. Do not mix a little yolk into the egg white.

Step2:Pour 80g of yogurt, 40g of corn oil and 10g of sugar into the yolk bow

Step3:Let me show you my yoghurt. It's the consistency. The spoon can be lifted up and down to pull the growth line. The old yoghurt in chunks can be increased to about 150g.

Step4:Beat the yolk mixture with a hand beater.

Step5:Sift in the cake powder.

Step6:Mark Z with the hand beater. Mix well. Try not to mix in circles to avoid cramping.

Step7:Start the egg whites. Add a few drops of lemon juice into the egg white. The electric egg whisk is first low speed and high speed. Add 1/3 of the sugar in the egg white when froth appears. The oven can be preheated to 160 degrees.

Step8:When the fine bubbles appear, add 1/3 sugar and continue to serve at high speed.

Step9:Add the last white sugar when the lines appear. Continue to beat at high speed.

Step10:I feel a little resistance when I pass. The lines are clear. It doesn't flow when I buckle. When I lift the eggbeater, it will come to a hard foaming state when there is a small sharp corner. This is a success. Then turn to low speed and beat for a minute. Eliminate the big bubbles and make the cake more delicate.

Step11:Take 1 / 3 of the protein cream and put it into the yolk paste. Use the mixing method of turning it up from the bottom and pressing it down to mix it well.

Step12:After mixing, it is very delicate and even.

Step13:Pour it into the egg beating basin and mix with the remaining protein cream. Also use the mixing technique. Draw the bottom of the rubber scraper at 3 o'clock, turn it up at 9 o'clock, turn the scraper up at 3 o'clock and press it down at 3 o'clock. In this way, you can mix it up quickly.

Step14:Prepare an 8-inch solar calendar cake mold. Pour the egg paste into the mold from a high place. Scrape it flat and shake it. Put it into the oven. Bake for 60 minutes at 160 degrees. The temperature of each oven is different. Please set the temperature according to your own oven. Bake for 30 minutes or so. If it expands and cracks, lower the temperature properly and continue to bake.