Cooking Steps

1. 

   Step1:Prepare the ingredients. It's better to weigh them one by one, so as not to rush in the process of making the cake.

2. 

   Step2:Separate the egg white and yolk. Add 15g of sugar to the yolk. Beat evenly with a hand beater.

3. 

   Step3:Add yogurt and corn oil and continue beating until the yolk, yogurt and corn oil are completely blended.

4. 

   Step4:Sift in the flour with low gluten. Stir it back and forth in a zigzag shape with the hand beater. Do not rotate it to avoid the gluten.

5. 

   Step5:Stir until there is no dry powder or granule. The ingredients are completely integrated. Set aside.

6. 

   Step6:Squeeze 10 drops of lemon juice into the egg white.

7. 

   Step7:Use the electric beater to whisk the eggs at low speed until they are thick and bubbly.

8. 

   Step8:Add 20g of sugar and beat at low speed for one minute.

9. 

   Step9:Add 20g of fine sugar for the second time. Beat for two minutes at high speed with an electric egg beater.

10. 

    Step10:Finally, add the remaining 20g of fine sugar. Use the electric egg beater to beat for three minutes at high speed. Turn it upside down to beat the egg basin. The protein will not flow.

11. 

    Step11:Take one third of the beaten protein and add it into the yolk paste. Use the silica gel scraper to cut, mix and turn it evenly.

12. 

    Step12:Then pour the mixed yolk paste back into the remaining two-thirds of the protein. Continue to mix evenly. Preheat the upper tube of the oven at 155 ℃ and the lower tube at 165 ℃.

13. 

    Step13:Prepare the 8-inch anode movable bottom mold. Start from the middle of the mold. Slowly pour in the cake paste. After pouring, drop it vertically from a high place for several times and shake out big bubbles. Send it into the preheated oven. Bake the upper and lower pipes at 155 ℃ and 165 ℃ for 40 minutes.

14. 

    Step14:It's been baking for 10 minutes. The cake has already started.

15. 

    Step15:In 25 minutes, there was a crack.

16. 

    Step16:It's time. Take out the cake from the oven. Drop it vertically and shake it out. Put it on the drying net. Cool it thoroughly and then release it.

17. 

    Step17:A completely demoulded yoghurt Qifeng cake.

18. 

    Step18:Finished product.

19. 

    Step19:Very good.

20. 

    Step20:Take a picture and cut it. The texture is delicate, soft and elastic. Taste it. The taste is very good.