I read this prescription at Teacher Guoming's house, at Yan's house, and at Sister De's house... How can you miss such a respected cake? However, I am so slow that I can't wait for a white egg. I procrastinated until now. It's really tiring ^_^
The original recipe uses a 17-cm hollow mold. I only have a three-inch hollow mold at home. When it is bigger, the finished product will be flat and collapsed, not tall and plump. But although it is not so tall, it is still fluffy. The organization is exquisite and the taste is moist, which is very different from the resilience of ordinary angel cakes. What a super delicious angel. Make those with protein quickly, and save those without protein.
Raisin yogurt cake
By MiguelSauer
- sweetening
- baking
- an hour
- ordinary
Steps for Raisin yogurt cake
1
Pour yogurt and corn oil into a container. You can add a little vanilla essence. I didn't add it.
2
Beat well until emulsified, just use a manual egg beater.
3
Sieve in the low flour, mix well until no particles, cover with plastic wrap and let stand for a while.
4
Beat egg whites until coarse and frothy, add 25g of fine granulated sugar, and beat at high speed.
5
Add the remaining sugar in 2 times and beat the egg whites until moist and frothy. That is, it is not too hard, the bubbles are fine, and it is hooked when lifted.
6
Cut egg white into batter in three times and mix well. Be sure to mix well the first time before starting mixing the second and third times, because the color of the batter is very similar to the color of protein, and it will be difficult to mix evenly later if the mixture is not evenly mixed the first time.
7
After mixing well, the cake paste is thick, rich in bubbles, and white in color. There are traces after dripping and will not disappear quickly.
8
Drain the wine-stained raisins and evenly coat them with a layer of low flour and extra flour. Then sift off the excess powder.
9
Pour the powdered raisins into the cut and evenly mixed cake paste, gently stir well.
10
Finally, pour the mixed cake paste into the mold and place it in a preheated 160-degree oven to bake for about 40 minutes (my mold is big, and it will be almost done in 35 minutes). If the color is dark later, cover it with tin foil and matt facing the food. After roasting, turn upside down and place until it cools naturally, then remove the mold.Raisin yogurt cake Make Tips
1. If you want raisins not to sink to the bottom, be sure to wrap them with powder. 2. Don't beat the egg white until it is hard to foam (like Qi Feng's), otherwise the taste will be different. 3. Teacher Guoming's original recipe is 85g of low powder and the baking time is 50 minutes; I referred to the recipe of Wang Yu and reduced the amount of powder and baking time, which is just right.