Oil free and sugar free yogurt Qifeng cake
Make a Qifeng cake without oil and sugar! I just made the original sugar free yogurt, which I can't finish for a while. Although the probiotics in the cake will be lost due to high temperature, the amount is large, so the cake tastes much wetter than the cake with conventional formula. When you pinch the cake, you will hear the "sizzling" sound inside, especially when you eat it after cold storage. The taste is more refreshing.Although there are many recipes for Qifeng cake, they are almost the same. The amount of fine granulated sugar used in 8-inch Qifeng cake is about 90 grams. A large amount of sugar reduction will lead to insufficient fineness and poor stability of the protein cream. Therefore, although there is no difference in the operation methods, the cake structure is still slightly rough. You can't have both fish and bear's paws. The structure is a little rough. For the sake of no oil and little sugar, this is completely acceptable.one Oil can increase the greasy feeling of the cake, and there is no problem without oil; Because there is little fine granulated sugar, the eggs should be fresh and refrigerated as much as possible. The viscosity of the egg white is improved, the protein paste is more stable, and the cake is beautiful; For novices, it is still operated according to the conventional dosage to ensure the success rate;two There is a temperature difference in the oven, so the temperature and time in the formula are only for reference and should be adjusted according to the actual situation of the oven.
Step 1 . All materials are ready: low gluten flour, 65g eggs with shells, homemade thick plain sugar free yogurt, fine granulated sugar;
Step 2 . The egg yolk and egg white are separated, and the egg white is put into an egg beating basin without oil and water;
Step 3 . Pour the yogurt into the egg yolk basin and stir it evenly with a manual egg beater;
Step 4 . Sift low gluten flour into egg yolk yogurt;
Step 5 . Stir evenly with a manual egg beater, no dry powder, no pimples, and the batter is fine and smooth;
Step 6 . First, use the electric egg beater to beat fish eye bubbles at high speed. Because the fine granulated sugar is only 30 grams, pour it into the egg white twice. First, whisk it at high speed. When it is fine and textured, turn to low speed to whisk it. When you feel a little resistance, close the egg beater and lift up the egg head. The egg white paste is in the shape of small right angles or small bends;
Step 7 . Preheat the oven 150 degrees first; Then mix the cake paste: take 1/3 of the egg white paste into the egg yolk paste basin, stir it evenly, and then pour it back into the egg white paste basin;
Step 8 . Mix the cake evenly by turning or cutting. Because there is no oil and little sugar, and the eggs at 28 ℃ are used, the cake paste is a little rough; Pour the cake paste into the kitchen 8-inch loose bottom Qifeng cake mold, and gently shake it a few times;
Step 9 . Put the cake paste into the middle layer of the preheated oven and heat it up and down at 140 ℃ for 70 minutes; The temperature and time depend on the actual situation of your oven;
Step 10 . After coming out of the oven, cool it on the rack, demould it, and cut it into pieces for consumption.
Step 11 . Yogurt Qifeng cake, oil-free and sugar free, refreshing and soft!
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