Yogurt Qifeng cake raw materials: original yogurt 125g, low-gluten flour 1 10g, 6 eggs and 56g； white sugar;
Use oven: high-speed air oven T45.
Use the mold: Yangchen China Red Series 8-inch hollow cake mold.
Recipe making process:
1 Prepare the raw materials for making cakes. I use an oil-free formula, so there are only four kinds of materials. Eggs are relatively small, so six eggs are used. Low-gluten flour is specially used for making cakes, and yogurt is ordinary original yogurt, which is thick but has certain fluidity.
2. Prepare two clean and oil-free small pots, put the egg white and egg yolk into their respective small pots separately, add the original yogurt to the egg yolk pots, and stir evenly with a manual eggbeater to make the egg yolk yogurt liquid;
3. Sieve the low-gluten flour into the egg yolk yogurt solution. Remember, the low-gluten flour must be sieved. Mix flour and egg yolk yogurt evenly with a scraper, and the mixed egg yolk yogurt paste is smooth and delicate;
4. Put the white sugar in the egg white basin and send it with electric egg beater. My egg beater can send the egg white in about three minutes, showing a white foam shape. When I beat the egg head, I can see triangles, some of which are upright, and some of them will have a little hook on the tip;
5. Prepare the beaten egg white and mix the yolk yogurt paste with flour. The following work is to mix the two together. First, take half of the beaten egg white and put it into the yogurt yolk paste;
6. Stir evenly up and down with a scraper. When stirring, remember not to stir in circles, which will make the egg white defoam. Stir from bottom to top, or cut and mix quickly, not slowly; After mixing, pour the yolk paste into the other half of the egg white;
7, continue to stir up and down, so that the egg white and yolk paste are mixed evenly, and the cake paste is ready. Take a cake mold, pour the cake paste into the mold, gently shake it a few times, shake the cake paste evenly, and shake out the big bubbles in the cake paste; I use an eight-inch hollow cake mold of Yangchen China Red Series here. After the cake paste is poured in, it is about eight minutes full. If it is lower than this height, it means that the cake paste you mix is defoamed too much, which will affect the taste of the finished cake.
8. Preheat the oven in the high-speed air oven 145 degrees, and set the time for 60 minutes. After preheating, put the cake mold in the oven. Because I use the air oven, the temperature in the oven is uniform, so I can put it on any floor, as long as the height is enough. If it is an ordinary household oven, please put it on the bottom floor. The temperature and time are for reference only. There is a temperature difference in each oven. Please adjust it according to your own oven.
9. Time is up, the cake is baked, the color is even, the color is attractive, and the aroma is fragrant. It looks delicious, but you can't eat it now;
10, take a drying net, take out the baked cake and invert it on the drying net. There is space on the drying net, which can help the cake to dissipate heat. Qifeng cake must be inverted, so that the hot air inside the cake can be released, and the fluffy feeling and perfect shape of the cake can be maintained. If it is not inverted, the cake will collapse and shrink, the shape will be unsightly, and the taste will be affected.
After the cake is completely cooled, demoulding is carried out. The finished Qifeng cake is easy to demould. In the picture, I demould it by hand. Is it complete and beautiful? Is it perfect to use it for breakfast in the morning? I think many people will like it!
Tips for making 1, it is recommended to use low-gluten wheat flour as the flour for making cakes, and the puffiness and taste of the cakes made will be better. If there is no low-gluten flour, it can be blended with ordinary flour and corn starch in a ratio of 7:3 or 8:2;
2. As long as it is flour, it will have the problem of water absorption, and this formula uses yogurt. Different yoghurts will have different consistency, so the formula may need to be adjusted according to the actual situation when used. Please look at the state of batter in the picture to master it.
3. In the process of egg white sending, you can't touch water or oil. The egg beating basin used to hold egg white should be clean and dry, without oil or water, otherwise it will affect the effect of egg white sending, but dropping two or three drops of lemon juice or white vinegar can help send it, but pay attention to the dosage and don't drop too much;
4. If you are sensitive to the smell of eggs, you can drop a few drops of lemon juice in egg yolk or egg white to help remove the smell of eggs;
5. When mixing the egg white and yolk paste, it should be done twice. When mixing, you should turn it up and down or cut it. You can't stir it in circles, and the speed should be fast, because this cake method relies on the gas in the egg white to make the cake fluffy. If the gas in the cake is stirred and defoamed, the cake will not be fluffy;
6, each oven will have a temperature difference, even the same brand and model may be different, so please adjust the baking time and temperature according to your own oven, and the time and temperature given by others can only be used as a reference; Generally, it is baked at low temperature for 20-30 minutes to make the cake grow taller and the height is fixed, and then it is baked at high temperature to make the cake thoroughly cooked. Usually, the total baking time of an eight-inch cake is about 50-70 minutes.
7. The baked hurricane cake needs to be quickly inverted on the drying net, so that the hot air in the cake can be released in time, so that the finished cake will be fluffy, soft and delicious; In addition, demoulding must wait until the cake is completely cool;