Chinese Food
Yogurt Qifeng cake
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I've made cakes for two years before. Since I didn't do this, I've made cakes at home. This is a formula I like better. I like to eat yogurt Qifeng cake. The milk version always feels too fishy. This formula can make a 10 inch Qifeng. Half of it can make a 6 inch or 8 inch Qifeng. You can put Tata powder and Jishi powder in your oven if you want to increase or decrease the ingredients. It can make the baked cake stable and not easy to collapse
Cooking ingredients
Cooking Steps
Step1:This is the only yogurt at home. The brand of yogurt is not fixed. Everyone is fre
Step2:The yoghurt is heated by water separation. The yoghurt is heated to about 40 degrees. Sit in hot water for standby
Step3:Beat eggs. Separate the albumen yolk (be careful not to put the albumen in the container with oil, or the albumen will be hard to pass). Find a larger container for the yolk. It is convenient to mix the albumen yolk at last
Step4:Mix egg yolk and salad oil evenl
Step5:Well mixed egg
Step6:Add warm yogurt and mix wel
Step7:Mix it u
Step8:Add the sifted flour (again, Qifeng is better to make it with low gluten flour. It's just like the bread must use high gluten flour. In special times, I choose to use ordinary flour because the materials are not complete at home. It's also good to make it
Step9:In this step, we need to use the z-word mixing technique. It's good to be even. The batter will be strong if it's stirred for a long time
Step10:Preheat the oven and heat it up and down 150. My oven has a high temperature. Everyone should watch their own oven and adjust the temperature properly
Step11:Protein + sugar + salt + white vinegar or lemon juice (can not be added) beat at low speed until sugar melts. Adjust to high spee
Step12:There is resistance until the hand feel. You can see the ripples. When lifting, you can pull out the tip. Adjust the speed for 12 minutes
Step13:1 / 3 of the protein is put into the yolk paste. Mix well by turning it ove
Step14:Then pour in the rest of the protein. Stir evenly. The time should not be too long. When mixing, try not to lift the shovel too high. Avoid the air into the batter (in the cake shop, Qifeng is mixed by hand from the bottom of the jar to the top. The hand will not leak out the batter. Ha ha. The secret of the cake room is exposed. You should not have any burden in buying this later.
Step15:Turned Qifeng batte
Step16:Pour the batter into the mold from a high place. Smooth the surface. Fall twice on the table. Drop the big bubbles in the batter. (put it in the oven as soon as possible if it's done well. It will cause defoaming if it's used for a long time.
Step17:Go into the oven. Heat it up and down 150 degrees. Bake it for 50 minutes. (if you do 6 8 in 40 minutes, it will be OK.
Step18:Fall off the furnace gently. Back buckle, cool and thoroughly demoul
Step19:This is the yoghurt Qifeng cake I baked. The milk version has a strong smell of milk. I like this one better
Step20:It's very delicate. It has a light sour taste. You can try this formula
Cooking tips:Take a close look at the steps and precautions I have posted. I have written all the details I have learned that I need to pay attention to... Everyone works hard. There are skills in making delicious dishes.
