Chinese Food
Yogurt, cranberry, Qifeng cake
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This is a special classic Qifeng cake. It comes from Qingjing yogurt Qifeng cake. I use the post egg method, which is to mix the batter and then add the yolk. Feel like this. The yolk paste can be mixed more finely. I've added cranberries. They taste better. Yoghurt uses ordinary commercial yoghurt. Because yoghurt and cranberry have sugar, so sugar is reduced by about half. The mold uses a 18cm hollow Qifeng cake mold. If you want to burst your head, you will feel better if you have 5 eggs. Here is the recipe for four eggs. In fact, it is more suitable for 17cm hollow Qi wind
Cooking ingredients
Cooking Steps
Step1:Preparation - separate the egg white and yolk. Place the egg white in the freezer for 10 minute
Step2:Salad oil and yoghurt mi
Step3:Beat with egg until well mixed and viscou
Step4:Sift in low powde
Step5:Use the words of egg drawing to stir until there is no dry powde
Step6:Pour in all the yolk
Step7:Still use the word egg drawing to stir evenly. If there is any grain, press it with a scraper. The yolk paste should be very delicate, and it's better to have no grain. Pour in the chopped cranberr
Step8:Preheat the protein freezer at 170 ℃ and drop 5 drops of lemon juic
Step9:Protein is sent to the fish's eye follicle at a low speed, which is similar to the translucent state plus 1 / 3 of white suga
Step10:Continue to whisk until white. Add 1 / 3 suga
Step11:Continue to whisk until the egg head protein is crooked. Add the last sugar
Step12:After that, beat the eggbeater at a low speed for 20 seconds. Eliminate big bubble
Step13:Now you can mix the egg yolk past
Step14:Take 1 / 3 of the protein and put it into the yolk paste. Mix wel
Step15:Take 1 / 2 of the protein and put it into the egg yolk paste. Mix wel
Step16:Return the yolk paste to the large protein bowl. Mix wel
Step17:The density of the batter is the same when it's stirred evenly. It's more viscous than yogurt
Step18:Pour the cake paste into the mold. Shake it a few times to make bubbles
Step19:Bake in the preheated oven at 170 ℃ for 35 minutes.
Step20:Immediately drop to remove the hot gas after the furnace is discharged. Turn back the buckle to cool it thoroughly before demoulding
Step21:Delicate organization, super good tast
Cooking tips:This is a special classic Qifeng cake. It comes from Qingjing yogurt Qifeng cake. I use the post egg method, which is to mix the batter and then add the yolk. Feel like this. The yolk paste can be mixed more finely. I've added cranberries. They taste better. Yoghurt uses ordinary commercial yoghurt. Because yoghurt and cranberry have sugar, so sugar is reduced by about half. The mold uses a 18cm hollow Qifeng cake mold. If you want to burst your head, you will feel better if you have 5 eggs. Here is the recipe for four eggs. In fact, it is more suitable for 17cm hollow Qifeng to cook delicious dishes.
