Yogurt Zebra Stripe Cake

Craft Baking

Main Ingredientsmain

Eggs 3? Corn oil 35g? Yogurt 65g 4 servings

Side ingredientsothers

Sugar 40g? cocoa powder 8g? Gluten Flour 50g

Yogurt cake is a pastry with mousse powder as the main ingredient. It is a custard-style dessert that can be eaten directly or used as a cake layer, and is usually made by adding cream and coagulant to create a thick, custard-like consistency. Sour cream cake first appeared in the gourmet capital of France, Paris, initially masters in the cream added to play a stabilizing role and improve the structure, texture and flavor of the various auxiliary materials, so that outside the type, color, structure, taste changes in the rich, more natural and pure, frozen after eating its taste, become the cake in the best!

How to make yogurt zebra cake

Step by step

1

Preparation is done, egg yolks and egg whites are separated, and the egg whites are put into a waterless and oil-free basin. Then put the egg white basin into the refrigerator soft freezer layer (-7 ℃) continue to freeze standby, it is said that this whipped meringue more stable.

Step by step

2

I used the post-egg method, mixing the liquids first, then the powders.

Step

4

Mix with a hand whisk in a zigzag pattern until creamy.

Step step

5

Finally add the egg yolks.

Step by step

6

The same zigzag pattern mixing until fine, sifted flour, do not stir in circles, oh. After the egg yolk paste is complete, start preheating the oven, 160 degrees 40 minutes, time is just a reference.

Step

7

Sift the cocoa powder.

Step by step

8

Take the egg whites out of the refrigerator, the amount of sugar is not too much do not need to add in three times. Beat into fish-eye bubbles with the first sugar, and continue to whip with visible lines to add the rest of the sugar.

Step

9

Whipping until you can pull out the complete sharp corners can be, do not whip too hard. Take a small portion of the egg white and egg yolk paste and mix well, do not stir in a circle, from the bottom of the 2 o'clock position to 9 o'clock position, rotate the basin and continue to mix. Pour into the remaining bowl of egg whites and continue to mix, pay attention to the technique, do not foam.

Step

10

The batter is divided into half of the batter than less than half of the batter to add cocoa powder and mix well, the same attention to the technique of mixing.

Step

11

Add a spoonful of white batter to the 6-inch molds

Step

12

Then add a spoonful of cocoa powder, using a slightly larger spoon for the white batter than for the cocoa batter.

Step

13

Add the batter in turn, the cocoa batter is easy to sink to the bottom, this process should be fast, the faster you do it out of the zebra effect the more beautiful Oh. After all the put directly into the oven to bake, according to the theory of shock two can eliminate large air bubbles, but I'm afraid that the texture will also be affected, so I did not shock, the pros and cons of their own choice ha.

Step

14

Then put it into the preheated oven, top and bottom at 160 degrees Celsius, and bake it for 20 minutes ｛5 minutes preheating}, and then cover it with tinfoil if the top color is too dark during the baking process.

Step by step

15

When the time is up, remove the cake from the oven and drop it once or twice, then invert it and let it cool completely.

Step by step

16

Taking off the mold

The finished picture of the yogurt zebra cake

Cooking tips of the yogurt zebra cake

Tips

1. When taking off the mold, you can use the hot air from the hairdryer to blow the hot air along with the mold, then it can be released, you can also use greaseproof paper beforehand. >2. When the cake comes out of the oven, do not rush to take off the mold, put it in the refrigerator to chill for 4 hours

then take off the mold and cut into pieces to serve. For each cut, wipe the knife clean and run it under hot water before cutting, so that the cake will come out neatly.

3. Instead of cocoa powder, use 4g of matcha tea powder, 4g of espresso powder, or 3g of bamboo charcoal powder.