Yogurt Qifeng cake recipe

Yogurt Qifeng cake

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In February 2015, I signed up for douguo. I learned a lot from the recipes. On November 23, 2015, I published the first recipe. I began to share my food with you. I helped you improve as well as I improved. I started to participate in the activity in January this year. The support of douguo gave me impetus. Thanks to douguo for growing up. I'd like to present this cake today. Happy fifth anniversary of douguo. I'll be with you in the future~-

Cooking ingredients

low gluten flour:100g

white vinegar:4 drops

Cooking Steps

Step1:Egg white and yolk separation ~ the protein basin should be free of water and oi

Step2:Pour the low gluten flour with sour corn oil into the yolk bow

Step3:Use the hand beater to cross and stir until smooth without dry powde

Step4:Add a few drops of white vinegar to the protei

Step5:Use the electric beater to whisk the eggs at high speed until you can't see the egg white. Add the first white sugar

Step6:Add the second white sugar to the delicate protei

Step7:Whisk to the wet foaming as shown in the figure and add the third suga

Step8:Sending to the vertical small point as shown in the picture indicates the completion of sendin

Step9:Take one third of the protein and pour it into the egg yolk paste and mix wel

Step10:After mixing, pour into the remaining protein and mix evenl

Step11:Slowly pour it into the mold and shake it a few times. Put the big bubbles into the preheated oven

Step12:130 ℃ for 1 hour ~ after baking, shake it for several times, give out hot air, immediately buckle it upside down, completely cool it, and then demoul