Chinese Food
Pink control [raspberry cloth Qifeng cake]
(153764 views)![Pink control [raspberry cloth Qifeng cake]](https://cp1.douguo.com/upload/caiku/3/b/3/yuan_3bf90a575abbfa40b66d75d182d51f23.jpeg)
A pink cloth cake. Beautiful lines. Plus the combination of raspberry and yoghurt. Rich taste, moist and tender, sour and sweet. This formula is the quantity of 2 4-inch heightening molds. -
Cooking ingredients
Cooking Steps
Step1:Measure the material according to the formula. Mix the milk and salad oil well and evenly to make it emulsified.
Step2:Separate the yolk from the egg white. Pour the yolk into the milk salad oil. Stir until it is completely combined.
Step3:Sift the low gluten flour in advance. Add it to the yolk mixture.
Step4:Cut by hand and mix until there is no dry powder and bright batter.
Step5:The yolk paste is weighed and divided into 2 parts on average. Yogurt and raspberry are added respectively. The total weight of my egg yolk paste here is 186.4 g. the average weight is 93 g / share
Step6:Cut and mix the yoghurt and raspberry yolk paste evenly. Set aside. Preheat the oven 170 degrees in advance.
Step7:Start to beat the egg white. There is no water or oil in the basin. Add 3G corn starch, a little salt and a few drops of lemon juice. Help to beat.
Step8:First low high and low speed make the egg white puff up. Hit the big fish eye bubble. Then add a third of sugar. Change high speed to the dense state and add the second sugar. Continue high speed to the wet foaming state. It is a small corner state. Add the last sugar. Change low speed to send. Continue to hit the hard hair bubble of the small hook.
Step9:The protein cream is weighed and divided into 2 parts on average. Here, the total weight of the protein cream is 171.2g. It is divided into 85.6g/part.
Step10:The protein cream is added to the yogurt egg yolk paste and raspberry egg yolk paste twice.
Step11:Cut and mix completely.
Step12:Prepare two spoons. Mold; two color cake paste. First scoop a scoop of yogurt cake paste into the mold. Then scoop a scoop of raspberry cake paste. Then shake it gently. And so on. Pour the two kinds of cake paste alternately. When pouring the cake paste, try to pour it from a high place. This can eliminate the bubbles in the cake paste.
Step13:Pour all the cakes. Shake them a few more times. Shake out the bubbles. Put them into the oven. 3D wind. 150 degrees. Bake for 50 minutes.
Step14:After baking, drop the cake vertically from 20cm height, shake out the gas in the cake, turn it upside down and cool it. After cooling completely, take off the film.
Step15:Cut into small pieces.
Step16:Beautiful lines.
Cooking tips:1. Each oven has a different temper. Please adjust it according to your own oven. 2. The recipe is sour and sweet. It can't reduce sugar. It's already a low sugar version. 3. The weight of egg cream and yolk paste is only for reference. Each egg is different in size. 4. Preheat the oven and adjust the temperature. The temperature will drop suddenly when the oven door is opened. Put the cake paste into the oven and adjust it to the baking temperature. 5. There is no 3D wind in the oven. You can use it up and down. 6. Qi Feng will rise to the highest point in 2045 minutes. When it's fast ripening, it will fall back and become flat. This means it's done. 7. When mixing protein, pay attention to cutting and mixing to avoid defoaming. 8. The bowl for beating egg white must be free of water and oil. 9. Lemon juice can not be replaced by white vinegar. It can remove fishy smell and stabilize protein. There are skills in making delicious dishes.
