Ingredients: 6 eggs, low-gluten flour120g, 70g sugar, 70g yogurt and 40g grape seed oil.
Seasoning: proper amount of hawthorn juice and whipped cream.
Practice steps:
1. egg yolk protein separation, adding grape seed oil to egg yolk, and fully stirring until fusion.
2. Add sugar 10g and mix well.
Add yogurt
4. Stir thoroughly and evenly
5. Sift in low-gluten flour and stir into egg yolk paste.
6. Add a little lemon juice to protein.
7. Beat the egg beater at low speed until it bubbles, and add about 20 grams of sugar.
8. Continue to beat at low speed until the foam is rich, and add 20g of sugar.
9. Continue to beat until the foam is fine, add the last 20 grams of sugar and turn to high speed.
10. Beat at high speed for about 2 minutes, then turn to medium speed for about 2 minutes, and finally beat at low speed until it is difficult to foam, that is, lift the eggbeater with a straight triangle.
1 1. Add 1/3 protein to the egg yolk paste.
12. Rotate and stir evenly.
13. Pour the yolk paste into the remaining protein.
14. Stir evenly by turning.
15. It takes two molds to pour a 6-inch round mold.
16. Heat the oven to 140 degrees. After preheating, bake in the oven for 50 minutes. After the cake is baked, cool it upside down and demould it.
17. Divide the cake into four parts, take two parts, cut into three parts horizontally, spread hawthorn juice and whipped cream on the cake slices respectively, and squeeze a flower on it.