Chinese Food
Yogurt zebra cake
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Yogurt cake is a kind of cake with mousse powder as the main material. It's a kind of milk frozen dessert. It can be eaten directly or made into cake interlayer. It's usually added with cream and coagulant to make thick frozen effect. Yogurt cake first appeared in Paris, France, the capital of gourmet food. At first, the masters added various auxiliary materials to the cream to stabilize and improve the structure, taste and flavor, making it rich in appearance, color, structure and taste change, more natural and pure. After freezing, it has endless taste and becomes the best in the egg cake.
Cooking ingredients
Cooking Steps
Step1:Prepare well. Separate egg yolk protein. Put the protein into a basin without water or oil. Then put the protein basin into the soft freezing layer of the refrigerator (minus 7 ℃) and continue to refrigerate. It is said that the protein cream is more stable.
Step2:I use the post egg method. First mix the liquid and then the powder. Put 25g sugar in the basin (I made the sugar powder with the blender) and then add the yogurt and corn oil to mix them evenly. Stir them carefully. Let the sugar melt, oil and milk mix thoroughl
Step3:Sift in low powder after mixing evenly.
Step4:Use the hand beater to mix the zigzag shape until it is fine.
Step5:Then add the yolk.
Step6:The same Z-shape should be mixed evenly until it is fine. After sifting the flour, do not stir it in circles. After the egg yolk paste is finished, preheat the oven. 160 ℃ for 40 minutes. The time is only for referenc
Step7:Sift the cocoa powder.
Step8:Take the protein out of the fridge. You don't need to add it three times if you don't have much sugar. Beat into fish eyes and add the first sugar. Continue to beat until there are obvious lines and add the remaining sugar.
Step9:Just send it until it can pull out the whole sharp corner. Don't send it too hard. Take a small part of the egg white and mix it evenly with the yolk paste. Do not stir in circles. Remove it from the bottom at 2 o'clock and turn it to 9 o'clock. Turn the bowl and continue to stir. Stir evenly, then pour into the remaining protein basin and continue to stir. Pay attention to the technique. Do not defoamer.
Step10:Mix the batter with less than half of the batter and add cocoa powder to mix evenly. Pay attention to the same way.
Step11:Add a spoonful of white batter to the 6-inch mold firs
Step12:Then I put a spoonful of cocoa paste. I use a spoonful of white batter that's a little bigger than a spoonful of cocoa paste.
Step13:Add batter alternately in turn. Cocoa batter is easy to sink. This process needs to be fast. The faster the zebra stripes are made, the better the effect. Put them all in the oven and bake them directly. It's reasonable to shake them twice to eliminate the big bubbles. But I'm afraid that the texture will also be affected. So there's no shaking. Each has its own advantages and disadvantages.
Step14:Then put it into the preheated oven. Heat it up and down for 160 degrees. Bake it for 20 minutes ﹤ preheat for 5 minutes ﹤ if the top color is too deep during the baking process, please cover it with tin paper.
Step15:It's time to take out the cake and drop it once or twice from a high place, then turn it upside down until it's completely cooled.
Step16:Demouldin
Step17:Don
Cooking tips:1. When demoulding, the hot air of the blower can be used to blow along the mold. Demoulding can be done. Oilpaper can also be padded in advance; 2. Do not rush to demould the cake when it is just out of the oven. Put it in the refrigerator for 4 hours before demoulding and cutting it for consumption. Clean the knife every time you cut it. Iron the knife with hot water before cutting. The cake will be neat. ; 3. It can replace cocoa powder with 4G Matcha powder, 4G espresso powder or 3G bamboo charcoal powder; it has skills in making delicious dishes.
