Tomato yogurt Qifeng

Published Feb 22, 2022 at 09:44am ET

Tomato juice with old yogurt, light and moist taste will bring you surprise.

Food Material List

1 Egg 5
2 Low-gluten flour 90g
3 Tomato Juice 70g
4 Flavorless salad oil or butter 40g
5 Old yogurt 40g
6 Berry sugar 20g (yolk) +50g (protein)
7 Lemon juice Two or three drops
8 Vanilla essence A drop

Operational steps

1 Prepare all the ingredients, peel the tomatoes, cut them into small pieces, and make tomato juice by using a cooking machine (not a juicer). (I used a medium-sized tomato, the juice is about 70 grams), egg white and yolk are separated.
2 The separated protein is put in the refrigerator for refrigeration. The old yoghurt is added to the salad oil, heated in water, stirred while heating, and then added tomato juice. When heated to about fifty or sixty degrees, turn off the fire.
3 Sift the starch twice, pour the heated yoghurt tomato juice into it while it is hot, and then quickly mix it evenly to form a hot dough.
4 Add 20 grams of granulated sugar to the yolk, drop a drop of vanilla essence, stir it evenly with a manual beater, do not beat it, and then add it to the dough to cool, cut and mix evenly with a rubber scraper, do not circle. Become a delicate paste and set aside.
5 The oven is preheated at 140 degrees. The protein is taken out of the refrigerator. The fish blisters are beaten with an electric egg beater and then dripped with lemon juice. Then 50 grams of granulated sugar are added three times. The second sugar can be added when the lower left picture is in the state. The lower right picture is already wet and foaming. At this time, all the remaining sugar is poured in and beaten until it is hard. The egg beater is stirred with a sense of resistance. The egg pot is upside down and the egg juice will not drop.
6 Take one third of the protein and add it to the yolk paste. Quickly mix it evenly. Then pour all the batter back into the remaining protein, and mix it evenly (no circles). Mixed batter becomes delicate and fluffy.
7 Pour the batter into an 8-inch mould and put it in a preheated oven at 130 degrees. Bake for 60 minutes. After discharging from the furnace, the mould is lifted and shocked, and then immediately buckled. After cooling, the mould is demoulded.
8 Finished products. When he fell down carelessly, he left a scar on the surface.

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