Chinese Food
Sour cream cake without oil and sugar
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Make a cake without oil and sugar. I just made the original sugar free yoghurt. I can't finish it for a while. Although the probiotics in the cake will be lost due to the high temperature, but the amount of probiotics is large, so the taste of the cake is much wetter than that of the conventional recipe. Knead the cake with your hand. You will hear the sound of sizzling inside. Especially after cold storage, you can eat it again. The taste is more refreshing. Although there are many recipes for Qifeng cake, there is no difference. The amount of sugar used for 8-inch Qifeng cake is about 90g. A large amount of sugar reduction will lead to the lack of fineness and stability of the protein cream. Therefore, although there is no difference in the operation method, the texture of the cake is slightly rough. You can't have both fish and bear paw. The texture is rougher. It's totally acceptable for the oil-free and sugar free part.
Cooking ingredients
Cooking Steps
Step1:All materials are ready - low gluten flour. 65g egg with shell. Self made thick plain sugar free yogurt. Suga
Step2:Separate the yolk and the egg white. Put the egg white into a bowl without oil or water
Step3:Pour the yogurt into the yolk bowl. Beat evenly with the hand beater
Step4:Sift the low gluten flour into the yolk yoghurt solution
Step5:Use the hand beater to stir evenly without dry powder or pimple. The batter is fine and smooth
Step6:First, the egg white is poured into the egg white twice, because the sugar is only 30g. First, the egg white is whipped at a high speed. When the egg white has fine lines, the egg white is whipped at a low speed. When there is a little resistance, the egg beater at the border lifts the whipping head. The egg white paste is in a small right angle or a small corner
Step7:Preheat the oven for 150 degrees first; then mix the cake batter - Take 1 / 3 of the albumen batter and put it into the egg yolk batter basin. Mix well and then pour it back into the albumen batter basin
Step8:Mix the cake evenly by turning or cutting. Because the eggs at room temperature of 28 ℃ are used without oil and sugar, the cake paste is a little rough. Pour the cake paste into the 8-inch movable bottom Qifeng cake mold of the school kitchen, and then lift it up and shake it slightly
Step9:Put the cake paste into the middle layer of the preheated oven. Heat it up and down for 70 minutes at 140 ℃; the temperature and time will be high-speed depending on the actual situation of the oven
Step10:When it is out of the oven, it will be cooled on the air rack and demoulded. Cut into pieces for consumption.
Step11:Yogurt Qifeng cake. No oil, little sugar. Fresh and soft.
Cooking tips:1. Oil can increase the cake's oil feeling. It's OK not to put oil at all; because there is little sugar in the fine sand, the eggs should be fresh and refrigerated as much as possible. With the viscosity of the egg white, the albumen paste is more stable, and the cake also grows beautifully; for the novice, it's better to operate according to the regular dosage to ensure the success rate; 2. There's a temperature difference in the oven. So the temperature and time in the formula are only for use Reference. It depends on the actual situation of your oven. There are skills in making delicious dishes.
