Chinese Food
Zebra Yogurt Cake
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I especially like this kind of cake with surprises. It has lovely zebra stripes on wood and irregular beauty. Don't worry about the bad texture. The more natural it is, the more beautiful it is. The formula is similar to Qifeng. But it's more moist with yoghurt. It's a mixture of two flavors. The vision and taste are more satisfying. It's a good and smelly mom's formula for reference. It's simple and easy to learn. But the more simple it is, the less easy it is to do it well. I sorted out the production process and experience. I'll give you a reference. Please listen to my broken thoughts~~
Cooking ingredients
Cooking Steps
Step1:*Eggs are best refrigerated. After the separation of protein and egg yolk, the protein is put into the refrigerator for further refrigeration. I put it in the soft frozen layer. It's 7 degrees below zero. When I finally took it out, there was a little thin ice around the protein. It's the way of processing the protein in the practice of sufrey's cheese cake. It's said that the protein cream made by this way is more stable.
Step2:Add 50g of sugar to the yolk. Mix well with the mayonnaise. No need to beat. Just stir until the sugar is completely dissolved and well mixed.
Step3:Remove the container of warm water immediately after mixing.
Step4:Continue to add 70g corn oil.
Step5:Mix well with the egg.
Step6:Then add 130g of yogurt.
Step7:Mix carefully until the batter is smooth and viscous. At the beginning of mixing, there will be thick bubbles. As you stir, the bubbles will gradually decrease. Speed not too fast. Mixing at will. Not too regular. Clockwise, counter clockwise, cross and so on.
Step8:Finally, it becomes delicate and sticky.
Step9:At this time, the egg yolk paste will have lines when it is gently stirred. It takes me about 10 minutes.
Step10:Then sift the yolk paste into 100g of low powder.
Step11:Stir zigzag with egg puff until the batter is lubricated.
Step12:Take the protein out of the fridge.
Step13:The state of first stirring fish's eyes with electric beating.
Step14:Add 10g of sugar. Beat at medium speed for 2 minutes.
Step15:When the protein cream has a slight sharp angle, add the remaining 10g of fine sugar and continue to stir at a medium speed for 1 minute. When the shape of the protein cream's sharp angle is more upright, change to stir at a low speed for half a minute. This can eliminate large bubbles.
Step16:Just beat until you can pull out the complete sharp corner.
Step17:Add a third of the cream to the yolk paste.
Step18:Just mix it evenly.
Step19:Then pour it all into the remaining cream.
Step20:Mix well. Be sure to pay attention to technique. Don't defoaming.
Step21:Part of the batter. Sift in the cocoa powder. The batter is about 630g. I've got 300g.
Step22:Mix well.
Step23:Put a spoonful of batter into the eight inch mold first.
Step24:Then put a spoonful of cocoa batter.
Step25:One spoon of batter, one spoon of batte
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Cooking tips:There are skills in making delicious dishes.
