Chinese Food
Yogurt Qifeng cake
(714120 views)
Yogurt Qifeng cake. There is not a lot of butter. There is no strong butter flavor. There is a kind of temperament that makes people feel stable from the bottom of their hearts. Compared with other cakes, it has a little mellow and light fragrance. Yogurt Qifeng cake. Ordinary and simple taste. No surprise. But it's just a cake. My heart is full of joy. Yogurt Qifeng cake. More like a beautiful flower. In that summer afternoon. Bloom into their own appearance. Light, self-sufficient and long. Such a simple heart has its own kind of dignified and elegant. Thousands of turns. Qifeng cake is one of the most popular cakes for new bakers, because it is easy to make. Although Qifeng cake is famous for its light taste. It is soft and delicious. It's a basic cake. The ingredients are very simple. But it's also one of the most difficult cakes to learn. If you're not careful, you may fail. In fact, the more I look at the simple East
Cooking ingredients
Cooking Steps
Step1:Add 30g white sugar to the yolk. Use the hand beater to break it up. Don't beat the yol
Step2:Add yogurt and stir wel
Step3:Add vegetable oil in batches and stir well.
Step4:Sift low powder, salt and baking powder into the yolk past
Step5:Stir to no granule
Step6:Protein yolk separation. The basin containing protein shall be oil-free and water-free. Stainless steel basin is the best choice. Add a few drops of white vinegar. Beat the egg white with an electric beater until thick. Add 20 grams of sugar. Continue beating until the protein starts to become thicker. Add a 20 gram of sugar and continue to serve as a thicker froth. When the egg beater is lifted, the egg white can pull out a short upright sharp corner, indicating that it has reached the state of dry foaming. The beating can be stopped.
Step7:Put one third of the protein into the egg yolk paste. Turn it gently from the bottom to the top with a rubber scraper. Do not circle it. In case that the protein is evenly mixed after defoaming, pour the remaining 2 / 3 of the protein into the egg yolk paste. Turn it evenly with the same method until the protein and the egg yolk paste are fully mixed.
Step8:Pour the mixed cake paste into the mold. Level it. Hold the mold with your hand and shake it twice on the table. Shake the air inside. Preheat the oven for 160 degrees. Heat it up and down for 30 minutes. Take out the baked cake from the oven. Put it on the cooling rack until it cools down.
Step9:Whipped cream with sugar until it has fine lines. It will not disappear. Slice the cooled cake. Spread whipped cream. Decorate with cherry
Cooking tips:1. I use the CASS (co2701) oven. The temperature is 160 degrees. It's on and off for 30 minutes. The baking time depends on your own oven. 2. There are skills in making better dishes after putting them in the refrigerator and refrigeration.
