Orange yogurt Qifeng
Published Jul 1, 2020 at 21:26pm ET
Food Material List
- 1 Egg 4
- 2 Homemade yogurt 70g
- 3 Low-gluten flour 85g
- 4 Salad oil 40g
- 5 Berry sugar 15g
- 6 Berry sugar 60g
- 7 Lemon juice Several drops
- 8 Sugared orange peel dice 60g
- 1 Separate the egg white and yolk, put them in two oil-free, water-free and clean beating pots, add 15 grams of sugar into the yolk, whip them with eggs until they are thick and light, add salad oil and mix well, then add yoghurt and mix well.
- 2 First, sift in half of the low gluten powder, mix it evenly with a scraper, then sift in the other half of the low gluten powder, and continue to mix into a non-granular yolk paste.
- 3 Put a few drops of lemon juice into the egg whisker, add 60 grams of sugar three times, whisk the egg whisker until it is wet and foamy, lift the egg whisker, and the egg whisker can pull out a slightly curved dust corner.
- 4 Put 1/3 of the protein into the yolk paste and mix well. Then pour the blended egg paste back into the remaining 2/3 of the protein and turn it into cake batter.
- 5 After mixing the orange peel with a little low-gluten powder, sift off the excess powder, and let the orange peel be evenly coated with a thin layer of powder (powder is not in weight).
- 6 Pour the orange peel into the egg paste and gently turn it over for a few times.
- 7 Pour the egg paste into the mold and shake it lightly on the table to remove the bubbles.
- 8 Preheat oven to 170 degrees. Place the cake mould on the baking pan and bake in the bottom of the oven for 35 minutes together with the baking pan.
- 9 The baked cake should be taken out immediately, cooled upside down and then demoulded and cut into pieces.
- 10 The die is an 18 cm shell-printed hollow Qi wind model.
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Healthcare food category
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