Purple potato yogurt Qifeng cake
Recently, I have been fascinated by the sweet, soft and waxy taste of purple potatoes, especially its bright purple color, which is even more popular. So now every time I make a Western snack, I like to add some purple potatoes appropriately to increase its appearance and taste. Moreover, if you eat too much purple potatoes, it will not be easy to gain weight. To be precise, purple potatoes have the effect of losing weight, so if you are losing weight, this cake is also suitable for you ~~~ Hehe, you can say to satisfy your cravings.
Recipe Recommendations
- egg yolk of 5
- yogurt 85 grams
- low powder 100 grams
- baking powder 10 grams
- protein of 5
- edible oil 40 grams
- lemon juice 3 to 4 drops
- sugar 90 grams
- vanilla extract few drops of
- sweetening
- roast
- an hour
- ordinary
Steps for Purple potato yogurt Qifeng cake
1
Beat egg yolks into a bowl, add 30 grams of sugar, and beat with an egg beater. (I have referred to other recipes for making Qi Feng cakes before, and there are those that do not use the egg yolks, but personally feel that the effect is not as good as the effect of making them, so I still insist on using the egg yolks. You can try it)
2
Add 40 grams of edible vegetable oil to the beaten egg yolk paste (you cannot replace it with butter, as this will destroy the soft taste of Qifeng cake), and stir evenly.3
Add 85 grams of yogurt to 2,(I use original yogurt here, but if you want to make strawberry, aloe vera, or other flavors of cake, you can also use strawberry yogurt instead), and mix evenly. (I will omit the pictures here)
4
Sift 100 grams of low flour and 10 grams of baking powder twice and add to 3.
5
Use a spatula to stir evenly. Don't stir clockwise or counterclockwise here. This will make the flour strong, and the Qifeng cake you make will fail. Just turn it in a cross shape and mix it with the flour paste. (The batter should be smooth and non-grainy)6
Add a few drops of vanilla essence to 5, or leave it alone if you don't have it, then turn and mix well. (The picture of this step is omitted.)
7
Beat the egg white into a large bowl, add 3 to 4 drops of lemon juice (you can use white vinegar instead), and beat with an egg beater until soaked with fish eyes (i.e. rough soaking state). Add 1/3 of 70 grams of sugar into it and continue to beat. (The picture shows the state of a fisheye bubble)
8
When whisking until a smoother bubble, add another 1/3 of 70 grams of sugar. Continue to send away.
9
Beat until wet and foaming, add the last 1/3 of the sugar. Continue to send away.
10
Stop until it is dry foaming. How to identify it is dry foaming depends on whether there is a short and straight hook when the eggbeater is lifted. As shown in the figure.
11
Pour 1/3 of the egg white paste into the egg yolk paste.
12
Use a spatula to turn the egg white paste and egg yolk paste evenly. Form a smooth and delicate batter.
13
Pour the batter that has been mixed with 12 turns back into 10 and use a spatula to stir evenly.
14
Add the cooked diced purple potatoes to 13 and turn well.
15
Place the prepared cake paste into an 8-inch round mold. Lower the round mold from a high place and shake out bubbles.
16
Place the mold in a preheated 170-degree oven, heat to 170-degree, and bake for about 1 hour.
17
Pay attention to the cake in the oven when baking to see if its surface color turns brown. When shown in the figure, the surface color is basically right.
18
When the surface turns beautiful brown, remember to turn on the oven and cover it with a layer of aluminum foil. This is to avoid burning the surface due to long-term baking.19
After that, I waited slowly for the cake to be baked
20
After the cake is baked, immediately take out the upside down, otherwise the cake will retract quickly, which will greatly affect its taste.
21
Wait until the mold has completely cooled before demoulding. (Remember not to use a metal knife to release the mold, otherwise the mold will be scratched)
22
The taste and taste are very good, and the delicate taste like a cloud is born in this way ~~ Ho, let me show you a recent cut photo.23
I think it's good enough. If you want to add whipped cream or strawberries, it's fine. It depends on your own imagination, ho ho.Purple potato yogurt Qifeng cake Make Tips
1. Remember not to grease the mold, and do not line it with parchment paper or aluminum foil, as this will affect the rise of the chiffon cake.
2. Do not arbitrarily modify the sugar content in the ingredients, as this will also affect the success of the chiffon cake.